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Before you jump to Grilled Corn Potato Chowder recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Spend less Money In The Kitchen.
Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family must start generating changes that are environmentally friendly and they must do this soon. The kitchen is a good place to begin saving energy by going more green.
A large amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen alone offers you many small means by which energy and money can be saved. It is pretty uncomplicated to live green, of course. Largely, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to grilled corn potato chowder recipe. To make grilled corn potato chowder you only need 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Grilled Corn Potato Chowder:
- Prepare 1 ounce oil
- Get 3-4 slices bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:)
- Get Note. If using turkey bacon add 2 ounce oil in place of the one ounce to aid in browning and making the compound roux
- You need 8 ounces sweet onion – diced 1/4"
- Provide 1/2 of red bell pepper –diced 1/4”
- Take 4 cloves garlic -chopped
- You need 1 each jalapeno- diced finely
- Provide 1 pound potatoes - diced 1/4"
- You need 32 ounces chicken stock
- Take 1/3 cup flour
- Provide 1 teaspoon salt
- Provide 1/4 teaspoon black pepper
- Use 1/4 teaspoon thyme
- Provide 1 teaspoon sugar
- Get 3 ears corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob
- Provide Note 12 ounces of can corn will work in place of grilled corn
- Take 1 cup cream or half and half or milk (Milk came out great and cream tasted the best:)
- Take 3 tablespoon cilantro- chopped
Instructions to make Grilled Corn Potato Chowder:
- Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce.
- Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes
- Dust w/ flour and stir together. (This is a compound roux)
- Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil.
- Simmer over medium heat until potatoes are tender, (about 15-20 minutes). Adjust seasoning as needed and add the chopped parsley or cilantro.
- Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux.
This recipe from Johnsonville has the best of both worlds. The corn and potato chowder is. Reviews for: Photos of Cheesy Potato and Corn Chowder. Added corn that I had grilled during the summer and froze for stews and soups in the winter. Wow, the smokey flavor using the frozen corn from the grill infused the soup with that little something extra chefs strive for!
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