Corn Chowder Recipe - Creamy Mexican Corn Chowder - Cooking Classy
Corn Chowder Recipe Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes. Reduce the heat to medium and season the chowder with salt and. In a large saucepan, melt the butter over moderately low heat. This makes a big pot of chowder but, it can easily be cut in half. This thick and rich turkey corn chowder uses up thanksgiving leftovers.
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Cut corn off the cob; Drain fat, reserving 3 tablespoons in saucepan. Add the potatoes, water, bouillon, thyme, pepper and corn. Warm and soothing corn chowder with the salty bite of crisp bacon.
In a large saucepan, melt the butter over moderately low heat.
Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes. Cook the vegetables (except the corn and potatoes): Reduce the heat to medium and season the chowder with salt and. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. If you prefer a thicker chowder, you can stir in a can of creamed corn. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. In a large saucepan, saute onion and celery in butter until tender. Reduce the heat to medium and season the chowder with salt and. I have adapted it to suit my family's tastes. This is a slightly spicy, smoky, hearty corn chowder. Cover and simmer for 15 minutes or until potatoes are tender. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
This warms up well in the microwave and even tastes better a day old. The recipe was given to me by a dear friend many years ago and the original source is unknown. This is a slightly spicy, smoky, hearty corn chowder. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Add the potatoes, water, bouillon, thyme, pepper and corn. Cut corn off the cob; Reduce the heat to medium and season the chowder with salt and.
Add the potatoes, water, bouillon, thyme, pepper and corn.
In a large saucepan, saute onion and celery in butter until tender. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Reduce the heat to medium and season the chowder with salt and. This warms up well in the microwave and even tastes better a day old. This makes a big pot of chowder but, it can easily be cut in half. This thick and rich turkey corn chowder uses up thanksgiving leftovers. Drain fat, reserving 3 tablespoons in saucepan.
Cut corn off the cob; Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. If you prefer a thicker chowder, you can stir in a can of creamed corn. Add the potatoes, water, bouillon, thyme, pepper and corn. Warm and soothing corn chowder with the salty bite of crisp bacon. Andouille sausage and corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown.
Corn Chowder Recipe - Creamy Mexican Corn Chowder - Cooking Classy. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Jun 30, 2017 · in a large pot over medium heat, cook bacon until crisp. Andouille sausage and corn chowder. Cover and simmer for 15 minutes or until potatoes are tender.
Corn Chowder Recipe - Creamy Mexican Corn Chowder - Cooking Classy
Corn Chowder Recipe Add the potatoes, water, bouillon, thyme, pepper and corn. I have adapted it to suit my family's tastes. This makes a big pot of chowder but, it can easily be cut in half.
The recipe was given to me by a dear friend many years ago and the original source is unknown. In a large saucepan, melt the butter over moderately low heat. I have adapted it to suit my family's tastes. Drain bacon on paper towels; This warms up well in the microwave and even tastes better a day old. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
Jun 30, 2017 · in a large pot over medium heat, cook bacon until crisp. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Drain fat, reserving 3 tablespoons in saucepan. Cut corn off the cob; Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes. In a large saucepan, saute onion and celery in butter until tender. Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
- Total Time: PT22M
- Servings: 12
- Cuisine: Mexican
- Category: Snack Recipes
Related Article : Corn Chowder Recipe
Nutrition Information: Serving: 1 serving, Calories: 532 kcal, Carbohydrates: 30 g, Protein: 4.6 g, Sugar: 0.9 g, Sodium: 992 mg, Cholesterol: 0 mg, Fiber: 0 mg, Fat: 12 g