Sunday Night Potato Chowder Recipes

SUMMER CORN AND POTATO CHOWDER

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
• Bring the soup to a boil.
• Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
• Serve in pretty shallow bowls garnished with the chives.

EASIEST CORN AND POTATO CHOWDER

Steps:

• Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

SUMMER CORN AND POTATO CHOWDER

Steps:

• Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
• Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
• Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
• Ladle into bowls and garnish with sour cream and Cheddar cheese.

SUNDAY NIGHT POTATO CHOWDER

Steps:

• Cut bacon into 1-inch pieces; cook in a 4-quart saucepan over medium-high heat, stirring, until crisp.
• Transfer bacon to paper towel-lined plate to drain; pour off all the drippings from the saucepan.
• Add tater tots to saucepan and cook over low heat, stirring constantly, for 1-2 minutes, until they thaw a bit.
• Add in the drained bacon pieces, corn, milk, chicken broth; cook, stirring, over medium-high heat, until the chowder comes to a boil.
• Lower heat to low, cover, and simmer 12-15 minutes or until tater tots are soft, stirring and mashing them as they cook.
• When done, the chowder will have some chunks of potato in it.
• Serve in individual bowls and sprinkle with pepper (and salt, if necessary).