Idaho Iowa Corn And Potato Chowder Recipes

OLD FASHIONED POTATO CORN CHOWDER

Steps:

• In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
• Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
• Stir in milk, butter, pepper, and salt.
• Bring to a gentle boil, turn off heat, and serve.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

IDAHO-IOWA CORN AND POTATO CHOWDER

Steps:

• Brown the bacon in a heavy saucepan.
• Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.
• Cut the chicken into cubes.
• Add the chicken, onion, and celery to the drippings in the saucepan.
• Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.
• Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.
• Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.
• Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.
• Stir in the cream and parsley and simmer for 5 minutes.
• Add the bacon, salt, and pepper. Ladle into soup bowls.