Simple Way to Make Any-night-of-the-week Grilled Corn Potato Chowder
Hey everyone, it's Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Award-winning Grilled Corn Potato Chowder. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Corn Potato Chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Corn Potato Chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Corn Potato Chowder is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Grilled Corn Potato Chowder using 18 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Grilled Corn Potato Chowder:
- 1 ounce oil
- 3-4 slices bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:)
- Note. If using turkey bacon add 2 ounce oil in place of the one ounce to aid in browning and making the compound roux
- 8 ounces sweet onion -- diced 1/4"
- 1/2 of red bell pepper –diced 1/4”
- 4 cloves garlic -chopped
- 1 each jalapeno- diced finely
- 1 pound potatoes - diced 1/4"
- 32 ounces chicken stock
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 teaspoon sugar
- 3 ears corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob
- Note 12 ounces of can corn will work in place of grilled corn
- 1 cup cream or half and half or milk (Milk came out great and cream tasted the best:)
- 3 tablespoon cilantro- chopped
Instructions to make Grilled Corn Potato Chowder
- Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce.
- Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes
- Dust w/ flour and stir together. (This is a compound roux)
- Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil.
- Simmer over medium heat until potatoes are tender, (about 15-20 minutes). Adjust seasoning as needed and add the chopped parsley or cilantro.
- Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux.
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