Recipe of Any-night-of-the-week Potato and corn chowder

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, How to Prepare Any-night-of-the-week Potato and corn chowder. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Potato and corn chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potato and corn chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Potato and corn chowder using 16 ingredients and 8 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Get to make Potato and corn chowder:

1. 4 slices bacon
2. Half sack of potatoes
3. 5 corn on the cob (with husk)
4. 1/2 onion (diced)
5. 1 large carrot (shredded)
6. 1 celery with leafy ends (diced)
7. 3 cloves garlic (minced)
8. 2 knorr chicken bouillon cubes
9. 3 tbsp salted butter
10. 1 1/2 c heavy whipping cream or evaporated milk
11. 1/2 tsp ground thyme
12. Pinch cayenne pepper
13. Pinch sage
14. 1/4 smoked paprika
15. At least 2 tsp salt
16. At least 1 tsp pepper

Instructions to make to make Potato and corn chowder

1. Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch).
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.
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.
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.
5. Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes.
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.
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.
8. I garnish mine with fresh pulp from one corn, parmesan cheese and the bacon bits.

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So that is going to wrap this up with this exceptional food Recipe of Award-winning Potato and corn chowder. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!