Wednesday, November 5, 2008

Potato Corn Chowder

Cuisinart Pot
(Photo courtesy of Cookworks)

I hope everyone was able to get out yesterday and vote! Like many of you, I'm sure, I gathered with friends last night to watch the results come in, and I have never been prouder to be an American than I was last night. Party affiliation aside, I was absolutely astounded by the number of Americans that heard and listened the call to do their civic duty and to make their vote count. Just... wow.


Given that my attentions have been elsewhere lately, I haven't been able to really get into my kitchen to experiment with some new recipes. As not to give the impression that I'm eating out for every meal, as implied by the number of restaurant reviews I've posted lately, I've decided to share a recipe I came up with a few years ago for a sinfully rich potato corn chowder. It's definitely cool enough out there to dig into a big bowl of this stuff! Just be warned... this recipe makes a lot of chowder, so plan ahead and invite some friends over to share!

Potato Corn Chowder
Printable Recipe


INGREDIENTS
  • 8 tablespoons (1 stick) butter
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 1/4 cup dried parsley
  • 2 15.25-ounce cans whole kernel corn
  • 6 large russet potatoes, peeled and diced
  • 1 quart water
  • 1/4 teaspoon dried dill weed
  • 1 quart milk
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon black pepper, freshly ground
INSTRUCTIONS
  1. In a large uncovered pot, melt the butter over low heat. Once the butter has melted, add the onion, garlic, parsley, corn, and potatoes. Cover and cook over very low heat for 20 minutes, stirring frequently.
  2. Add the water and bring to a boil. Simmer, uncovered, for 30-45 minutes, or until the potatoes are tender.
  3. Stir in the dill weed, milk, cream, thyme, salt, and pepper. Simmer, stirring frequently for 15 minutes.
  4. Taste for seasoning before serving!
If you want to try a tiny variation, you can add clams and/or crumbled bacon. My mother used to put bacon in her chowder and that was, hands down, my favorite part of the dish. I used to stand next to her while she cooked the bacon and would sneak a whole piece or two before she had the chance to crumble it for the chowder. Best part? She never tried to stop me.

Enjoy!

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4 comments:

Dan said...

Awesome and vegetarian. Me makey.

Michelle said...

Dan - I hope you like it!

PS. I'm feeling horrible that I never got around to making MLB Playoff cupcakes this season. Maybe that's the reason why the Red Sox couldn't defeat the Rays.

Joie de vivre said...

Sounds hearty and yummy. Adding clams would make it awesome.

Michelle said...

Joie de vivre - Most definitely. I "suffered" from one incredible food coma after eating this stuff!

Thanks for stopping by!