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Potato and corn chowder
Potato and corn chowder

Before you jump to Potato and corn chowder recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living just isn’t that tough. A lot of it is simply using common sense.

We hope you got insight from reading it, now let’s go back to potato and corn chowder recipe. You can have potato and corn chowder using 16 ingredients and 8 steps. Here is how you achieve it.

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

Stir in flour and gently toss to combine. I love potato soup and corn chowder so this combo sounds lovely to me! Potato Corn Chowder - The Recipe Rebel - with crockpot instructions. This Potato Corn Chowder is a thick, hearty, creamy soup, perfect for cooler days! Potato Corn Chowder is creamy, thick, flavorful and easy to make in the slow cooker.

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