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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 Easy Ways to Get Healthy.

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Pick water over other refreshments. Drinking a soda or cup of coffee every so often won’t hurt you too badly. Getting all of your hydration from them is a horrendous idea. Choosing water as opposed to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Effective weight loss efforts often depend solely on water intake.

There are plenty of things you can do to become healthy. Intensive gym visits and narrowly defined diets are not always the answer. Little things, when done every day, can do a great deal to enable you to get healthy and lose pounds. Make smart choices every day is a great start. Wanting to get in as much physical activity as possible is another. Don’t forget that health isn’t only about just how much you weigh. You need to make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to potato and corn chowder recipe. To make potato and corn chowder you only need 16 ingredients and 8 steps. Here is how you do that.

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

This chowder of corn, potatoes, and carrot provides hearty vegetable warmth, enough to keep you going throughout the cold nights. Seasonal potatoes make this vegan corn chowder a comforting bowl of autumnal goodness, packed with herbs and spices. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan. This hearty potato and corn chowder is a good source of three blood pressure-lowering minerals.

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