Jan 27, 2014

Potato & Corn Chowder

Potato & Corn Chowder

We’re well into january and I’ve yet to see the first snow flake in my part of the Netherlands. Don’t get me wrong because I’m not complaining; icy roads and I are just no match, but it’s still windy, rainy and grey enough for me to want to break out the hearty, savoury soups, stews and chili. And this is one of ’em.

Especially one as addictive as this old-fashioned, chunky potato and corn chowder that gets its pizzazz from jalapeño and is generously topped with bacon, cheddar and chives. This soup is a meal on its own, just how I like ‘em. 

You can play with the ingredients; adding roasted bell pepper gives a great flavour! Add some celery for a bit of crunch. You can try different herbs, garlic or even add cauliflower florets. The sky is the limit.

Yes, I know it’s not really in the low-fat section, but it is so scrumptious that I’m sure you’ll forgive me for corrupting your diet! Aside from that tiny caloric detail, it’s a really low-key recipe that is fast and simple; my kinda comfort food.

 
Ingredients:

2 pounds potatoes
2 cups corn (canned)
1 large onion
1 jalapeño
2 tbsp butter
3 cups chicken broth
1/2 cup heavy cream
2 tbsp cornstarch
salt and pepper

Garnish: grated cheddar, bacon and chives

 
Directions:

Peel, wash and cube your taters. See that perfect cube there? Now that’s handiwork!
Potato & Corn Chowder

Store your potatoes in water until you need them and chop that onion.
Potato & Corn Chowder

I’m using 1/4 tsp jalapeño powder; the equivalent of one fairly sized (home-grown, mind you) jalapeño. You’ll have to deseed and chop your jalapeño.
Potato & Corn Chowder

Heat the butter, sauté the onion for 3 minutes then add the jalapeño and give it another 2 minutes.
Potato & Corn Chowder

 
The weather was too bad for me to go out and buy fresh corn so I just used a can. Works for me.
 

Add the (drained) corn and potato cubes and pour in the chicken broth. Season with salt to taste (for me 1/2 a tsp).
Potato & Corn Chowder

 
Bring it to a boil, lower the heat and let it simmer for 10 to 15 minutes, until the potatoes are well done. Gives us time to make the bacon. You can cook the bacon in a skillet but I’m taking the fast route; microwaved bacon.
 

Put a paper towel on a microwave-safe plate. Place the bacon on top (don’t let them overlap), cover with another paper towel and nuke them at full power for roughly 5 minutes depending on the thickness of the bacon. Done.
Potato & Corn Chowder

As soon as the potatoes are done I always mash a few of them against the side of the pan. Season with pepper.
Potato & Corn Chowder

You can use a slurry here but I never do. I cannot stand the taste of raw flour in a soup, so I use cornstarch. Whisk it loose with a few tbsp water and pour it in.
Potato & Corn Chowder

Finish the soup with the heavy cream and taste to check the seasoning.
Potato & Corn Chowder

There we are; rich and delicious chunky chowder.
Potato & Corn Chowder

Garnish each bowl with grated cheddar, crumbled bacon and chives.
Potato & Corn Chowder

Potato & Corn Chowder
Ingredients
    2 pounds potatoes
    2 cups corn (canned)
    1 large onion
    1 jalapeño
    2 tbsp butter
    3 cup chicken broth
    1/2 cup heavy cream
    2 tbsp cornstarch
    salt and pepper

    Garnish: grated cheddar, bacon and chives

Directions
    Peel, wash and cube your potatoes and store them in water. Chop the onion and deseed and mince the jalapeño. Heat the butter, sauté the onion for 3 minutes then add the jalapeño and give it another 2 minutes. Add the (drained) corn and potato cubes and pour in the chicken broth. Season with salt to taste. Bring it to a boil, lower the heat and let it simmer for 10 to 15 minutes, until the potatoes are well done.

    You can cook the bacon in a skillet but you can also use your microwave. Put a paper towel on a microwave-safe plate. Place the bacon on top (don’t let them overlap), cover with another paper towel and nuke them at full power for roughly 5 minutes depending on the thickness of the bacon.

    As soon as the potatoes are done I always mash a few of them against the side of the pan. Season with pepper. Whisk the cornstarch loose with a few tbsp water and pour it in. Finish the soup with the cream and taste to check the seasoning. Garnish each bowl with grated cheddar, crumbled bacon and chives.

Meal type: Soup, Lunch, Dinner
Servings: 4
Copyright: © kayotickitchen.com
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