corn and potato chowder
(1 rating)
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I had made a corn chowder with kielbasa but the family ended up liking it better without the meat so I changed it up a bit.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For corn and potato chowder
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2 smonions, yellow
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1 Tbspbutter, unsalted
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2 tspchicken base
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2 cwater
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1 lgbaking potato (about 12 ounces), peeled and diced into 1/2 inch pieces
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1 chalf-and-half, cream or milk
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1 lbfrozen corn
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salt and pepper
How To Make corn and potato chowder
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1Heat a 4-6 quart pot over medium high heat, add the onions and butter and cook stirring occasionally until golden (about 6 minutes).
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2Add the water, chicken base and the potatoes. Bring to a boil.
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3Reduce heat, cover with a lid and simmer about 10 minutes, potato should be tender.
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4Add the half-and-half and the corn. Continue to cook, stirring until heated through.
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5Puree about 1 cup of the chowder until smooth. Stir back into the chowder and season to taste with salt and pepper. (Or use an immersion blender until it is a consistency you like).
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