Recette Pour Grilled Corn Potato Chowder

Grilled Corn Potato Chowder - Recettes simples pour la maison.

Vous pouvez faire cuire Grilled Corn Potato Chowder avec 18 épices et 6 étapes. Voir le guide suivant!

1. 1 ounce oil.
2. 3-4 slices bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:).
3. Note. If using turkey bacon add 2 ounce oil in place of the one ounce to aid in browning and making the compound roux.
4. 8 ounces sweet onion -- diced 1/4".
5. 1/2 of red bell pepper –diced 1/4”.
6. 4 cloves garlic -chopped.
7. 1 each jalapeno- diced finely.
8. 1 pound potatoes - diced 1/4".
9. 32 ounces chicken stock.
10. 1/3 cup flour.
11. 1 teaspoon salt.
12. 1/4 teaspoon black pepper.
13. 1/4 teaspoon thyme.
14. 1 teaspoon sugar.
15. 3 ears corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob.
16. Note 12 ounces of can corn will work in place of grilled corn.
17. 1 cup cream or half and half or milk (Milk came out great and cream tasted the best:).
18. 3 tablespoon cilantro- chopped.

1. Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce..
2. Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes.
3. Dust w/ flour and stir together. (This is a compound roux).
4. Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil..
5. Simmer over medium heat until potatoes are tender, (about 15-20 minutes). Adjust seasoning as needed and add the chopped parsley or cilantro..
6. Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux..