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Potato and corn chowder
Potato and corn chowder

Before you jump to Potato and corn chowder recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are good reasons why this is so. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. People typically believe that healthy diets demand a great deal of work and will significantly alter the way they live and eat. In reality, though, simply making a few modest changes can positively affect daily eating habits.

These changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you use on bread. For example, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. It is also a great source of Vitamin E which has many benefits and is also terrific for your skin. Even though you may already eat lots of fruits and vegetables, you may want to consider how fresh they are. If at all possible, buy organic produce that has not been sprayed with deadly pesticides. Finding a local supplier of fresh fruits and veggies will give you the option of consuming foods that still have most of the nutrients which are often lost when produce has been kept in storage before it is sold.

As you can see, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to potato and corn chowder recipe. To make potato and corn chowder you need 16 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Potato and corn chowder:
  1. You need bacon
  2. Take sack of potatoes
  3. Get corn on the cob (with husk)
  4. Prepare onion (diced)
  5. Take large carrot (shredded)
  6. Use celery with leafy ends (diced)
  7. Prepare garlic (minced)
  8. You need knorr chicken bouillon cubes
  9. Get salted butter
  10. You need heavy whipping cream or evaporated milk
  11. You need ground thyme
  12. Prepare cayenne pepper
  13. Provide sage
  14. You need smoked paprika
  15. Prepare At least 2 tsp salt
  16. Prepare At least 1 tsp pepper
Instructions to make Potato and corn chowder:
  1. Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch).
  2. Remove husk from corn and clean very well. Remove any bad spots. Over a large bowl use a knife to remove kernels from the cob. Then, take a spoon and 'milk' the cob, removing all of the kernel bits and juice from the cob. I save one cob and milk it at the very end as a garnish.
  3. In a Dutch oven, brown the bacon. Leave 1/4 of grease rendered in pot, set the rest aside. Set bacon on napkin to absorb grease and use as topping for end result.
  4. Melt butter in pot with the bacon grease. Add onion and celery. Season with a little bit of your salt and pepper. Saute for a few minutes or until onion is translucent and flavors are brought out. You can smell when this has happened.
  5. Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes.
  6. Add potatoes and corn to pot. Fill with water about 1 inch above ingredients. Cover and bring to a boil. Add cream and chicken bullion and stir. Reduce heat and simmer 30 minutes or until potatoes are tender.
  7. Use an immersion blender or hand potato masher and blend 1/3 of potatoes to thicken broth. If you like a thicker chowder you can mix 2 tsp of cornstarch with some cold water and add to pot. Allow to simmer 10 more minutes and serve.
  8. I garnish mine with fresh pulp from one corn, parmesan cheese and the bacon bits.

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