Potato And Corn Chowder Recipe 445

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Steps:

• Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
• Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Steps:

• Heat oil in a large stockpot over medium heat.
• Add onion and garlic and saute for a few minutes, stirring often.
• Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
• If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
• Add corn, broth and milk and Bay leaf and bring to a simmer.
• Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
• Gently stir in can of crabmeat and Old Bay seasoning.
• Salt, Pepper and butter to taste.