Contributed by Tiffany McGregor I used to call this a summertime corn chowder because it was a go-to for spontaneous get togethers with friends. I’d serve it alongside grilled shrimp skewers for a quick and delicious meal. However, this chowder really is satisfying in all types of weather! It comes together in a snap and can easily be vegetarian if you swap out the bacon for olive oil. Serves 4-6 Prep Time: 40 minutes You’ll need: stove top, heavy bottom stock pot or Dutch oven, blender, measuring cups, measuring spoons, slotted spoon, cutting board, sharp knife Ingredients: Bacon, 3 slices chopped into pieces, or lardons 3 cups frozen corn kernels, thawed 1 medium onion, small dice Yukon gold potatoes, 1lb (2 – 4 potatoes, depending on size), peeled and cubed 3 cups whole milk 2 teaspoons Kosher salt, plus more to taste ½ teaspoon ground black pepper, plus more to taste ½ cup heavy cream Directions:
Pro Tips:
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