Saturday, March 10, 2007

Potato Corn Chowder

Looking for a thick, hearty chowder to chase away the cold and warm up your insides? Look no further, for tonight I present Potato Corn Chowder - aka Autumn Chowder.

I found the recipe in the most recent issue of Taste of Home magazine and in true Sparrow Haven fashion altered it to suit our own tastes. Truthfully, the only thing I changed about this recipe was the amounts of some of the ingredients and I used vegetable buillion instead of chicken. The recipe said it made 2 servings, but with our changes we ended up with 6 servings.

Potato Corn Chowder
stew
1 medium carrot - peeled and sliced into thin coins
5 medium Yukon Gold potatoes - peeled and cut into 1/2 inch cubes
1 medium onion chopped
4 strips thick sliced, smoked bacon
1 Tbsp powdered Vegetable buillion
2 cps hot water
2 cps whole kernel corn
2 cps milk
1 tsp ground black pepper
thickener
4 teaspoons cold water
5 teaspoons flour
1 1/2 cps shredded cheese -jalapeƱo jack and cheddar cheese were our choice

Cook the bacon, over medium heat, in a small dutch oven until you have about a tablespoon of fat. Remove the bacon and let cool on a paper towel. Add the chopped onion to the bacon fat and saute until tender. Add the carrots and potatoes, stirring to coat them with the fat. Add the buillion and hot water. Bring mixture to a boil, stirring often, then reduce heat and simmer for 15 minutes or until the vegetables are fork tender.

Meanwhile, dice the bacon into small pieces about 1/4 inch in size. Place pieces into a small saute skillet and cook until very crispy on the outside edges. Remove bacon from the skillet and place on a plate lined with paper towel to absorb the excess grease.

Once the vegetables are tender, add the milk, corn, and pepper. Stir well and simmer for another 5 minutes. In a separate container mix the flour and cold water to create a smooth batter. Pour the batter slowly into the soup stirring thoroughly. Bring the soup back to a slow boil and cook until it becomes thick, at least the consistency of a thin gravy. Stir in the cheese, mixing until it melts, and remove the chowder from the heat. To serve simply spoon into your favourite soup dish and sprinkle with more cheese and the bacon bits you made earlier.

We served ours as a side dish but found it was thick enough that it could, and in PeterC's case, did stand alone as a filling meal. I can see adding some ground beef to the leftover chowder, pouring it into a casserole dish, and covering with a soft drop biscuit style batter before baking it in the oven. In fact, I think I just figured out what we're having for supper tomorrow night.

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