Corn Chowder: Difference between revisions
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|description=The variation on the classic American dish is delicious and easy to alter just by adding your favourite ingredients | |description=The variation on the classic American dish is delicious and easy to alter just by adding your favourite ingredients | ||
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|CookTime = 1 hour 20 minutes | |CookTime = 1 hour 20 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">So creamy!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Thought this might be boring; not a bit of it!</span> | |||
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/bacon|#bacon]] [[Special:Search/cornchowder|#cornchowder]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/fry|#fry]] [[Special:Search/fat|#fat]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/boil|#boil]] [[Special:Search/clams|#clams]] [[Special:Search/crayfish|#crayfish]] [[Special:Search/crab|#crab]] [[Special:Search/rosemary|#rosemary]] | ||
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Latest revision as of 14:52, 20 December 2021
The variation on the classic American dish is delicious and easy to alter just by adding your favourite ingredients
| Corn Chowder | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 310 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewSo creamy! 5/5 Thought this might be boring; not a bit of it! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 slices of streaky bacon, rind removed
- Dash of olive oil
- 1 large onion, peeled and thinly sliced
- 750 ml (1.5 pints) milk
- 500 g (1 lb) potatoes, peeled and cut into small cubes
- 300 g (12 oz) canned sweetcorn, drained
- ½ teaspoon chopped rosemary
- sea salt and freshly ground black pepper
- 1 teaspoon sugar
Method
- Cut the bacon into thin strips and strips and fry gently in a little olive until crisp
- Reserve the bacon pieces and fry the potatoes and onions in the bacon fat for about 5 minutes, stirring to prevent it sticking
- Add the milk and corn bring to the boil then reduce to a gentle simmer. Cover and simmer until the potatoes are cooked
- Remove from the heat and leave to stand for 1 hour
- Blend about a quarter of the chowder until smooth and mix back into the pan
- Reheat and serve, garnished with the fried bacon
Variations
Stir in a little double cream for a really luxurious chowder Add smoked fish, crab, crayfish, or clams for a nice fishy chowder Chilli flakes and chopped pickled jalapeños as a garnish make a nice spicy chowder
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