Potato-Corn Chowder

Introduction

History

Potato-Corn Chowder is a classic American dish that has been enjoyed for generations. It is believed to have originated in the Midwest, where corn is a staple crop. The combination of potatoes and corn in a creamy soup base is a simple yet delicious way to enjoy the flavors of the season.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to sauté the onions, garlic, and piment until they are soft to release their flavors.

- Adding NIDO powdered whole milk and potato flakes helps to thicken the chowder and give it a creamy texture.

- Adjust the thickness of the chowder by adding more water if needed.

- Season with salt and pepper to taste before serving.

Serving Suggestions

Serve Potato-Corn Chowder hot with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Use a blender or immersion blender to puree some of the chowder for a smoother texture.

- Simmer the chowder on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water for a richer flavor.

- Substitute fresh corn with frozen or canned corn if fresh corn is not available.

Make Ahead Tips

Potato-Corn Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Garnish with a sprinkle of fresh parsley or chives for a pop of color. - Serve in bread bowls for a fun and creative presentation.

Pairing Recommendations

Pair Potato-Corn Chowder with a crisp white wine or a light beer for a refreshing contrast to the creamy soup.

Storage and Reheating Instructions

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

- Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 4g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 20% DV

- Calcium: 8% DV

- Iron: 6% DV

Alergens

Contains milk

Summary

Potato-Corn Chowder is a good source of carbohydrates, fiber, and essential vitamins and minerals. It is a satisfying and nutritious meal option.

Summary

Potato-Corn Chowder is a delicious and comforting soup that is perfect for a cozy night in. With a creamy base and the sweetness of fresh corn, this dish is sure to become a family favorite. Enjoy it with a side of crusty bread or a green salad for a complete meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Potato-Corn Chowder. It was a chilly autumn day, and I was visiting my dear friend Margaret for our weekly tea and catch-up session. Margaret was known for her delicious home-cooked meals, and that day she had a pot of steaming chowder simmering on the stove.

As I sat at her kitchen table, sipping on a cup of Earl Grey tea, the aroma of the chowder wafted over to me, making my stomach growl in anticipation. Margaret noticed my longing gaze at the pot and chuckled. "Would you like to try some of my Potato-Corn Chowder, dear?" she asked with a twinkle in her eye.

I eagerly nodded, and Margaret ladled a generous portion of the creamy soup into a bowl for me. As soon as I took my first spoonful, I knew that this was a recipe I needed to learn. The combination of tender potatoes, sweet corn, and rich broth was a symphony of flavors that danced on my taste buds.

I savored every bite, and when I had finished, I begged Margaret to share her recipe with me. She smiled warmly and handed me a faded recipe card, filled with her handwritten instructions. "I learned this recipe from my grandmother, who learned it from her mother before her," Margaret explained. "It has been passed down through the generations in my family, and now I am passing it on to you."

I thanked Margaret profusely and hurried home to gather the ingredients for the Potato-Corn Chowder. As I chopped the vegetables, simmered the broth, and stirred in the corn and potatoes, I felt a sense of connection to my own family history. This recipe was more than just a meal; it was a link to the past, a way to honor the traditions and memories of those who came before me.

When the chowder was finally ready, I ladled it into bowls for my husband and children, who eagerly dug in and declared it a new family favorite. From that day on, Potato-Corn Chowder became a staple in our household, a comforting and nourishing meal that brought us together around the dinner table.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my family's tastes. I have shared it with friends, neighbors, and coworkers, who all rave about its deliciousness. And each time I make a pot of Potato-Corn Chowder, I think of Margaret and the bond we share through our love of cooking and good food.

As I grow older, I find solace in the familiar rituals of preparing this chowder, chopping the vegetables, stirring the pot, and savoring the steamy bowlful on a cold winter's night. The recipe is a reminder of the simple joys in life, the pleasures of a homemade meal shared with loved ones, and the timeless traditions that bind us to our past.

So, if you ever find yourself in need of a hearty and satisfying soup to warm your soul, I invite you to try my Potato-Corn Chowder. It may not be fancy or gourmet, but it is made with love and history, a taste of the generations that have come before me. And who knows, perhaps one day you will pass it on to your own loved ones, creating new memories and traditions to cherish for years to come.

Categories

| Bell Pepper Recipes | Chowder Recipes | Corn Recipes | New Guinean Soups | Onion Recipes | Potato Recipes | Powdered Milk Recipes | Thyme Recipes |

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