Corn and Potato Chowder
My high school classmate shares this TNT recipe.
Corn and Potato Chowder
Got this recipe from cook at Old Mill Rest. In Tenn. years ago. Liked it so much.
white pepper (to taste)
1- red & 1- green bell pepper (optional)
1- Tbsp. margarine
3- cups dice onions
3/4- cups crumbs (from unsalted oysters crackers)
1/4- cup flour
2- cups water
1- cup clam juice
2- cups chicken, beef or ham broth
2- cups diced potatoes
2- cups half and half
2- cups frozen corn kernels, defrosted
1- red and 1 green pepper, chopped and sautéed briefly in butter, add salt and freshly ground white pepper, to taste.
Mix liquids and butter, add potato and onions, cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil.
Add cream and corn, simmer for 15-20 minutes.
Season to taste with garlic and onion powder.
This next one is from the gal who used to live next door to me in my youth. Thanks Cathi!
When October finally rolls around and that old chill appears n the air then I know you’re going to be thinking of chowder just like I was this week! This recipe, from Southern Living Magazine, luckily popped up perfectly timed for my chowder craving ways recently. I did tinker with the recipe somewhat, using heavy cream instead of half-n-half and adding pieces of sliced ham for extra flavor. The original Southern Living recipe list below is so easy to adjust for ingredients that you have on hand, or you can try it “as is”. Either way you won’t be disappointed.
If you are adding ham, cook it with the corn when you first begin. The potatoes and broth need only 10 minutes of simmering with the reserved corn cobs; adding them to the broth produces that extra savory flavor which makes this dish so special. Pureeing some of the chowder in your blender and adding it back to the pot also supplies texture before finishing with cream poured over and stirred in. It’s a multi-layered fusion of flavor in just one pot. Delicious!
It will definitely be worth an hour of your time to prepare the vegetables and start right in on this hearty chowder. Don’t make it early or let it sit too long; it is best served up while still warm without reheating. Heat any leftovers slowly, adding cream, as needed. Today it was good with the croutons I used but my guess is that a skillet full of cornbread is the best side dish for hungry appetites. I feel sure that whatever you serve with it, or however you follow the recipe, this chowder will leave you and your friends and family satisfied and smiling! Added bonus? A chilly Fall evening will be immediately warmed, and welcomed! =)
Fresh Corn & Potato Chowder
4 Tbsp. butter
5 cups fresh corn kernels, reserve 2 cobs
3 fresh thyme springs or 1-1/2 tsp. dried thyme
1 large sweet onion, diced
1-1/2 tsp. sea salt
4 cups chicken both
1 large Yukon gold potato, diced
3/4 cup half-n-half
Directions: Melt butter in a 4-quart sauce pot over medium heat. Add corn kernels, thyme, diced onion and salt. If using chopped ham, add now. Cook, stirring occasionally, 15-20 minutes or until corn is tender but not browned. Stir in broth, potato, and corn cobs. Increase heat to high, bring to a boil then reduce heat to medium-low, and simmer, stirring occasionally, 8-10 minutes or until potatoes are tender. Discard cobs.
Process 1 cup of corn mixture in a blender until smooth. Return this mixture to stockpot and stir in half-n-half, and remove from heat. Serve while still very warm.
Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart. (Erma Bombeck)
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