Potato and corn chowder

Name: How to cook Potato and corn chowder - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Wolfcatskitchen

Potato and corn chowder

This is the best chowder I've ever tasted! The sweetness from the fresh corn and carrots make this meal visually beautiful and delicious!

Ingredient

4 slices

celery with leafy ends (diced)

3 cloves

heavy whipping cream or evaporated milk

1/2 tsp

Cooking instructions

* Step 1

Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch).

* Step 2

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.

* Step 3

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.

* Step 4

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.

* Step 5

Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes.

* Step 6

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.

* Step 7

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.