Tuesday, April 25, 2017

Corn and Potato Chowder Recipe

One of my all time favorite meals is Corn and Potato Chowder. I eat it every time when I am in Maine. Well unfortunately the place I get it at, stopped serving so I had to find a recipe I liked and make it. It is very Delicious and super easy to make!

Here is what you need: 

    • 1 medium yellow onion, small dice
    • 3 cups fresh or frozen corn kernels (thaw if frozen) (I used 2 cans)
    • 3 cups whole milk
    • 1 pound russet potatoes (about 2 medium), peeled and medium dice
    • 2 teaspoons kosher salt, plus more as needed
    • 1/2 teaspoon freshly ground black pepper, plus more as needed
    • 1/2 cup heavy cream
    • Finely chopped chives, for serving
    • Place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside.
    • Set heat to  medium high, add the corn-milk purée, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes.
    • Add the cream, stir to combine, and return to a simmer. Taste and season with salt and pepper as needed. Serve garnished with the chives.

    Some people like to make bacon with it and add it in. I don't. 

    For a printable copy, go here!

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