Potato Corn Chowder
Posted on: May 16, 2014 Written by Debbie Peck
Photography by: Debbie Peck
Yield: Serves 6-8
- 3-4 large potatoes (4 C. peeled and diced; abount 1 1/2 lbs./750 g)
- 1/4-1/2 lb./250 g bacon, ham or pancetta (optional)
- 2 T. oil or bacon fat
- 1 medium onion, diced
- 1-2 carrots, peeled and diced
- 2-3 stalks celery, diced
- 2 C. vegetable or chicken broth (or bouillon)
- 1/2 C. small red lentils (optional)
- 1/2 C. quinoa, rinsed in cold water
- 2 C. creamed corn (or process whole corn in a food processor)
- 2 C. whole kernel corn
- 3-4 C. milk (whole, low fat or evaporated milk, or soy milk)
- Bring the potatoes to a boil in salted water. Simmer until tender.
- Meanwhile in a separate large pan, brown the bacon or pancetta lightly and pour off excess fat except for about 1-2 T. (If using ham, fry it up a bit in 2 T. oil, to brown it lightly.)
- Add diced onions, carrots and celery to the pan and saute until tender, about 5 minutes. Then add the broth.
- To add more protein to the soup, you may add small, red lentils and/or quinoa. Either of these will dissolve into the broth as they cook and won’t really be visible, but help to thicken the broth. Simmer for 15-20 minutes until everything is tender.
- Now add the creamed corn and whole, kernel corn, and 3 C. of milk, as well as half of the diced, cooked potatoes. Mash the remaining half of the potatoes with a fork or potato masher. Add them to the soup; the mashed potatoes will help to thicken the liquids.Adjust the seasonings and add the remaining cup of milk if needed.
- Heat through and enjoy!
For additional recipes, please visit: http://ciaofromdebbie.com
About the authorView all articles by: Debbie Peck
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