Idaho Iowa Corn And Potato Chowder Food

FRESH CORN & POTATO CHOWDER

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.

CORN AND POTATO CHOWDER

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.

OLD FASHIONED POTATO CORN CHOWDER

Steps:

• In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
• Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
• Stir in milk, butter, pepper, and salt.
• Bring to a gentle boil, turn off heat, and serve.

IDAHO-IOWA CORN AND POTATO CHOWDER

Steps:

• Brown the bacon in a heavy saucepan.
• Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
• Cut the chicken into cubes.
• Add the chicken, onion, and celery to the drippings in the saucepan.
• Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
• Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
• Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
• Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
• Stir in the cream and parsley and simmer for 5 minutes.
• Add the bacon, salt, and pepper. Ladle into soup bowls.