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Corn and Potato Chowder served in the decorative blue and white plate, top side close up detail shot.
  • 50 min.
  • 50 min.
  • 1/5

Ingredients:

Corn and Potato Chowder:

Top With:

Directions:

1. Get Started:

Let’s start with the preparation of Corn and Potato Chowder.

Corn and Potato Chowder-1

1.1.

Heat your Dutch oven over medium heat. once it is hot add your bacon, cook until crispy. Once crispy remove the bacon with a ladel and sit aside for Garnish.

1.2.

Add your diced onion and Celery, cook until onions are soften.

1.3.

Add you garlic, do not burn or over cook the garlic.

2. Roux:

2.1 Add the flour and move around in the bacon grease to start your Roux. mix around until the flour flavor is cooked out, just a couple minutes.

2.2 Now add your Wine if you are using and cook out the alchol, just a couple minutes.

2.3 If not using wine add your chicken stock slowly while you wisk and keep wisking if not will clump.

2.4 keep whisking throughout the cooking process until it starts to thicken.

Recipe image Corn and Potato Chowder

3. Main Ingredients:

3.1 Add your salt, pepper, Thyme, Paprika. and bay leaves, stir to get everything mixed.

3.2 Add your corn and Potatoes.

3.3 Keep stirring throughout.

3.4 Cook for 20-30 minutes until the potatoes are fork tender.

Recipe image Corn and Potato Chowder

4. Finish Up and Serve Corn and Potato Chowder:

4.1 Once Potatoes are tender Remove the Bay leaves.

4.2 Turn off Burner.

4.3 Add the Cream and stir well until well mixed.

4.4 Ladel into bowls, top with bacon and green onion and serve.

Corn and Potato Chowder-4
About the Author:
BillResident Chef
# 5
  • Published Recipes: 20
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  • Location: Demotte , USA
  • Member since: 2023-10-16

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