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Before you jump to Potato and corn chowder recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are today being given more publicity than ever before and there are good reasons why this is so. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. Most people typically assume that healthy diets demand much work and will significantly change how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by implementing a few modest changes.
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To sum up, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to potato and corn chowder recipe. You can cook potato and corn chowder using 16 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Potato and corn chowder:
- You need 4 slices bacon
- Prepare Half sack of potatoes
- Prepare 5 corn on the cob (with husk)
- Use 1/2 onion (diced)
- Take 1 large carrot (shredded)
- Prepare 1 celery with leafy ends (diced)
- Take 3 cloves garlic (minced)
- Provide 2 knorr chicken bouillon cubes
- Prepare 3 tbsp salted butter
- Provide 1 1/2 c heavy whipping cream or evaporated milk
- You need 1/2 tsp ground thyme
- Provide Pinch cayenne pepper
- Provide Pinch sage
- Provide 1/4 smoked paprika
- Prepare At least 2 tsp salt
- Prepare At least 1 tsp pepper
Steps to make Potato and corn chowder:
- Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch).
- Remove husk from corn and clean very well. Remove any bad spots. Over a large bowl use a knife to remove kernels from the cob. Then, take a spoon and 'milk' the cob, removing all of the kernel bits and juice from the cob. I save one cob and milk it at the very end as a garnish.
- In a Dutch oven, brown the bacon. Leave 1/4 of grease rendered in pot, set the rest aside. Set bacon on napkin to absorb grease and use as topping for end result.
- Melt butter in pot with the bacon grease. Add onion and celery. Season with a little bit of your salt and pepper. Saute for a few minutes or until onion is translucent and flavors are brought out. You can smell when this has happened.
- Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes.
- Add potatoes and corn to pot. Fill with water about 1 inch above ingredients. Cover and bring to a boil. Add cream and chicken bullion and stir. Reduce heat and simmer 30 minutes or until potatoes are tender.
- Use an immersion blender or hand potato masher and blend 1/3 of potatoes to thicken broth. If you like a thicker chowder you can mix 2 tsp of cornstarch with some cold water and add to pot. Allow to simmer 10 more minutes and serve.
- I garnish mine with fresh pulp from one corn, parmesan cheese and the bacon bits.
Corn Chowder with Ham and Potatoes. Growing up we ate a lot of potato soup. My mom would make it either with ham (when we had a left over roast) or with hot dogs. Lately I'm really loving chowders (and they always make me want to say chowda!), so I added in more than just the ham. Add the potatoes and corn, and bring to a simmer over medium-low heat.
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