Potato Double Corn Chowder Food

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

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.

SLOW-COOKER POTATO AND DOUBLE-CORN CHOWDER

Steps:

• Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.
• Cover; cook on Low heat setting 6 to 8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.

POTATO CORN CHOWDER

Steps:

• Melt butter in 4 qt. saucepan.
• Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
• Combine flour and paprika, add to potatoes.
• Cook 1 minute. Stirring water and bouillon.
• Cook and stir until mixture is thick.
• Stir in corn and half-and-half.
• Cook, stirring frequently, until corn is tender about 15 minutes.
• Friendly Freeze Digest 1191 - - - - - - - - - - - - - - - - - -

POTATO AND DOUBLE-CORN CHOWDER

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
• Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
• Sprinkle each serving with 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.

DOUBLE CORN CHOWDER

Steps:

• In large saucepan, cook bacon until crisp. Remove cooked bacon, drain on paper towels, and crumble. Cook onion in bacon drippings until crisp tender.
• Add remaining ingredients, cover, bring to a boil, and simmer for 10-15 minutes. Add bacon and serve.
• To freeze, cool soup quickly in refrigerator, then pour into plastic freezer
• container. Attach a small freezer bag with the cooked bacon. Then freeze solid.
• When ready to eat, place soup in saucepan with 1/4 cup water. Stir and heat until bubbly. Warm bacon in the microwave until crisp, then sprinkle over soup.

SLOW COOKER POTATO AND DOUBLE-CORN CHOWDER

Steps:

• 1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• 2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.

DOUBLE-CORN CHOWDER

Steps:

• In a large saucepan combine corn, water, green or red bell peppper, onion, chicken bouillon granules, and pepper.
• Bring to boiling:reduce heat.
• Cover and simmer for 5 minutes or till corn is tender (DO NOT DRAIN!).
• Stir together milk and flour.
• Stir into corn mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Stir in dried beef.
• If desired, garnish each serving with corn nuts or chips.
• For Triple-corn chowder: Prepare original recipe, but substitute 1/4 Cup cornmeal for the flour.
• For Mexican Corn Chowder:.
• Prepare the original recipe except reduce the milk to 3/4 Cup and omit dried beef.
• Add 1 7-ounce can diced tomatoes, cut up.
• 3 tablespoons to 1/3 Cup canned, chopped green chile peppers, drained.
• Stir in the undrained tomatoes and the chili peppers into the thickened mixture, and heat through.