Esta es una exhibición prevé de cómo se va ver la receta de 'Corn and Potato Chowder' imprimido.

Receta Corn and Potato Chowder
by Robyn Savoie

Corn and Potato Chowder

Is there a better way to enjoy a cool Fall day? Yes, spend the afternoon making a nice pot of Corn and Potato Chowder.

Corn and Potato Chowder is a farm-style soup that's full of creamy richness. I used stuff I had on hand in my pantry. This way it was easy and fast. Hope you enjoy this.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 1 Cup Onion, Chopped
  • 2 Cloves Garlic, Chopped
  • 1 Tbsp. Butter
  • 2 Cups Potatoes, Peeled & Diced
  • 1/2 Cup Red Bell Pepper, Diced
  • 1/2 Cup Green Bell Pepper, Diced
  • 2 Cups Chicken Broth
  • 1/4 Tsp. Ground Black Pepper
  • 1/4 Tsp. Dried Marjoram
  • 2 Large Bay Leaves
  • 1 Dash Ground Nutmeg
  • 16.5 Oz. Can Cream-Style Corn, Undrained
  • 7 Oz. Can Whole-Kernel Corn, Drained
  • 12 Oz. Can Evaporated Milk
  • Garnish:
  • 1 - 2 Dashes Paprika

Direcciones

  1. In a large saucepan, cook onion and garlic in butter over medium heat for 5 to 7 minutes, until tender and transparent. Add potatoes, bell pepper, broth, black pepper, marjoram, bay leaves, and nutmeg.
  2. Bring to a boil then reduce heat to low, and simmer for about 20 minutes, or until potatoes are tender, stirring occasionally.
  3. Stir in remaining ingredients except the paprika. Bring to a boil again then reduce heat to low and simmer for 1 to 2 minutes, stirring frequently.
  4. Remove bay leaves and serve, sprinkling each serving lightly with paprika.
  5. Yield: 7 Cups