Potato Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 ears of corn on the cob or 2 C or more corn (frozen or canned)
4 slices bacon, diced
1 lb. red potatoes, diced or quartered
½ lb. russet potato, diced
1 large yellow onion, diced
2 celery, diced
2 cloves garlic, minced
6 oz. chopped, roasted green chiles, hatch or pueblo (Canned is good)
1 bay leaf
2 t Old Bay seasoning
5 C milk
½ C heavy cream
1 ½ T flour
¼ C chopped green onion for garnish
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Directions: |
Directions:Take 2 ears of fresh corn on the cob and grate, roughly on box grater making sure to reserve all the liquid.
Using a knife, remove kernels from the remaining corn and reserve cobs.
In a heavy-bottomed stockpot, cook bacon until crispy.
Add onion, celery and garlic to bacon grease and cook 2 to 3 minutes.
Sprinkle in the flour and cook 1 additional minute. Gradually add milk.
Add potatoes, corn, green chile, corn cobs, bay leaf and Old Bay.
Simmer approximately 30 minutes, stirring frequently.
Remove cobs and bay leaf and finish with heavy cream.
Season with salt and pepper to taste.
Depending on the corn, this soup can thicken differently. If too thin whisk 2 teaspoons cornstarch and 1 teaspoon water into soup and simmer 15 additional minutes. If too thick, add a little milk and adjust seasoning. |
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Personal
Notes: |
Personal
Notes: I skip the fresh corn & grating corn using corn cobs. I use canned yellow and white corn. This is a filling soup. We make 1/2 recipe and have enough for two people, three meals each. Serve with a green salad!
I love clam chowder hold the clams! So this recipe is my clam chowder. I suppose you could add clams, oysters, fish or chicken but then it wouldn't appeal to me.
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