Potato Corn Chowder Recipe
This Potato Corn Chowder recipe is my favorite. I am a professional chef and my friends really enjoy the dish I cook. Whenever there is a gathering of my friends at my home, most of the time they ask me to cook this delicious chowder. You should try this Potato Corn Chowder recipe.
Ingredients
1 med. onion, chopped
1/2 rib of celery, chopped
1 tbsp. butter
1/4 c. chopped green bell pepper
3 med. potatoes, cubed
2 c. chicken stock or canned broth
8 oz. can cream style corn
1/2 c. milk
1/4 c. freshly parsley, chopped
Directions
Step1-Chop onion and celery. In a soup pot, melt butter over medium heat.
Step2-Add onion, celery and chopped green pepper. Cook, stirring until onion has softened, about 6 minutes. Step3-Meanwhile, peel potatoes and cut into cubes. Add chicken broth and potatoes to the pot.
Step4-Bring to a boil, reduce heat and simmer until potatoes are cooked through 30 to 35 minutes.
Step5-Stir in corn and milk. Increase heat to high and bring to almost a boil, about 4 minutes.
Serve sprinkled with the parsley.
Step2-Add onion, celery and chopped green pepper. Cook, stirring until onion has softened, about 6 minutes. Step3-Meanwhile, peel potatoes and cut into cubes. Add chicken broth and potatoes to the pot.
Step4-Bring to a boil, reduce heat and simmer until potatoes are cooked through 30 to 35 minutes.
Step5-Stir in corn and milk. Increase heat to high and bring to almost a boil, about 4 minutes.
Serve sprinkled with the parsley.
Comments
Comments: 4 |
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Anonymous says :
I'm not sure that you are really a professional chef. You would know that when you finish a soup or sauce with cream or milk you shouldn't turn your soup to high after you've added the milk. Medium would be best because if the soup does reach boiling, even for a minute, it will separate. It should just be heated until hot enough to eat. Also, I find it strange that you aren't using any kind of thinkener for the soup. It seems like this recipe would be very watery. You would probably want to thinken this soup with a roux or at least a corn starch slurry.
Posted on: 24 August 2009 - 8:50pm
