Best 2 Easiest Corn And Potato Chowder Recipes
Immerse yourself in a culinary adventure with our delectable Corn and Potato Chowder, a symphony of flavors that will warm your soul on a chilly day. This hearty and flavorful chowder is a perfect blend of fresh corn, tender potatoes, aromatic vegetables, and a savory broth that's seasoned to perfection. Each spoonful is a delightful journey, offering a burst of flavors and textures that will leave you craving more.
Our Corn and Potato Chowder is incredibly versatile, with three variations to suit every taste. The classic recipe features a creamy, rich base made with milk and cream, while the vegetarian version offers a plant-based alternative with a creamy vegetable broth. And for those who prefer a smoky, flavorful twist, the bacon and corn chowder adds crispy bacon and a touch of smokiness that takes this dish to the next level.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
OLD FASHIONED POTATO CORN CHOWDER
This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.
Provided by Sara Garska
Categories Soup
Time 40m
Number Of Ingredients 9
Steps:
- In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
- Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
- Stir in milk, butter, pepper, and salt.
- Bring to a gentle boil, turn off heat, and serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 25 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 1052 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your chowder. Look for fresh corn kernels, potatoes, and vegetables. You can also use frozen corn and potatoes, but fresh is best.
- Don't overcook the vegetables: You want them to be tender but still have a little bit of a bite to them. Overcooked vegetables will become mushy and lose their flavor.
- Use a good quality broth: This is the base of your chowder, so it's important to use a good one. You can use chicken broth, vegetable broth, or even seafood broth. If you're using canned broth, be sure to choose one that is low in sodium.
- Season to taste: Don't be afraid to add more salt, pepper, or other seasonings to taste. You can also add a bit of cayenne pepper for a little bit of heat.
- Serve hot: Corn and potato chowder is best served hot, so be sure to reheat it if you have leftovers.
Conclusion:
Corn and potato chowder is a delicious and easy-to-make soup that is perfect for a cold night. It's also a great way to use up leftover corn and potatoes. With a few simple ingredients and a little bit of time, you can have a delicious and hearty meal that the whole family will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
