26 March 2009

Em's Potato-Corn Chowder is AMAZING!

I haven't done much baking recently...but earlier this week I made this AMAZING Potato-Corn chowder that I found on another blog, http://www.therepressedpastrychef.com/.

I highly suggest that you check out The Repressed Pastry Chef's blog - she has AMAZING recipes and pictures of every recipe she posts. I am going to try out her Oreo Pie that she made for Pi day (Pi = 3.14 = March 14).
http://www.therepressedpastrychef.com/home/2009/3/15/oreo-pie.html

Em, the Repressed Pastry Chef, has graciously allowed me to share her Potato-Corn Chowder on my blog, and for that I am grateful!!

http://www.therepressedpastrychef.com/home/2009/1/5/ems-potato-corn-chowder.html

Em's Potato-Corn Chowder

Ingredients

3 large potatoes
4 cups chicken broth – divided use
1 tablespoon vegetable oil
1 small onion, sliced wide
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/4 cup shredded cheese
1 tablespoon cornstarch
1/2 cup milk
1/2 cup heavy cream
1 small can (11oz) whole kernel corn – divided use



Optional for garnish
Additional shredded cheese
Fresh green onions or chives
Crumbled bacon bits



Directions

Peel and cut the potatoes into small cubes. Boil in 3 cups of chicken broth until the potatoes are fork tender Drain the potatoes reserving the broth (you’ll probably have about 1 1/2 – 2 cups left). Set both aside.

In a large pot pour the vegetable oil and saute the onion and garlic until tender. Stir in the chicken broth reserved from cooking the potatoes, add the flour, salt, basil and pepper. Mix very well. Gradually add another cup of chicken broth, then the 1/4 cup shredded cheese and bring to a boil. Once the mixture is boiling, add the cornstarch and stir... the cornstarch will be lumpy and that’s okay... use an immersion blender to mix everything really really well. Add the milk, cream, half of the corn and half of the potatoes. Use the immersion blender again just for a short amount of time – about 10 seconds. Add the remaining corn and potatoes and heat through but do not bring to a boil.

Garnish with shredded cheese, green onions, chives and bacon bits if desired.

**I added 2 cans of corn and pureed most of the potatoes. I also LOVE cheese, so I used 1/2c super sharp cheddar cheese. I also used 1/2c lite cream and 1/2c skim milk and this chowder came out perfect! Maybe decrease the amount of pepper as Danny said it was a bit peppery. Oh and I also used or normal blender as we don't own an immersion blender and it worked just fine, just a little messy!**

2 comments:

Em said...

I'm so glad you loved the recipe.
Have a delicious day :)

Proud Mom said...

That sounds SO DELISH! I may have to give that a try.