There was a time that whenever I heard the word “chowder”, all that came to mind was seafood…fish, clams, scallops and shrimp. But this mouthwatering recipe for easy Potato and Corn Chowder is going to go down in chowder history…trust me.
Make something amazing today…
Prepare this easy, delectable chowder for dinner tonight for an amazing meal and rave reviews. There will be enough to feed 4 hungry appetites and is so delicious, there will be no leftovers. If it’s just the two of you…you’ve got plenty for tomorrow.
This recipe makes 8 generous servings filling your Dutch oven and you’ve got a delicious hot meal for friends after a round of golf or a day of hiking in the fall. And, if it’s just the two of you, there will be plenty of leftovers for tomorrow or even freeze some for next week.
- 4 Chicken bouillon cubes
- 1 Cup hot water
- 2 Tsp Better Than Bouillon roasted chicken base (this can be found where you buy regular bouillon cubes) Get this…trust me!
- 8 – 10 bacon strips
- 1 Cup chopped red or green bell pepper
- 2 Cups chopped Vidalia onion (my favorite)
- 1/4 to 1/2 Cup flour
- 3 Cups half n half
- 2 Cups fresh or frozen whole kernel corn
- 2 Cans(14 3/4oz each) cream style corn
- 3 -5 Small to medium size red potatoes, cut in bite size cubes with the skin left on.
⇒ Red potatoes stay firmer and won’t “break down” like Yukon Gold. Plus the red skin adds color.
- 1 3/4 Tsps Lawry’s seasoned salt
- 1/4 Tsp salt
- 1/2 Tsp white pepper
- 1/2 Tsp dried basil
- Dissolve the bouillon in the hot water and set aside.
- In a Dutch oven over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil.
- Sauté the onion until soft and add the pepper. Cook until tender.
- Add the flour, stir and cook for 2 minutes.
- Gradually stir in the half n half, dissolved chicken bouillon and the Better Than Bouillon.
- Add the seasonings and cubed potatoes. Continue to cook on medium heat stirring often until thickened. Check the potatoes….you don’t want them to be soft and mushy.
Did you know… red potatoes have fantastic health benefits. They’re loaded with vitamin C, B6 and more potassium than a banana. They are naturally fat-free and contain no sodium or cholesterol. Red potatoes are a great source of fiber so leave the skins on as that’s where the majority of fiber is. To get the maximum B6, bake or roast your potatoes.
⇒ Be careful and don’t leave the chowder unattended to or it may burn on the bottom. Keep stirring…the big key is to never turn the heat above medium.
- Check the potatoes. You’ll want them tender but firm. Add the cream style corn, the whole kernel corn and reduce the heat to low. Cook on low for about 15 minutes and dinner is ready to serve.
Did you know… corn is a nutritious vegetable. It has fiber (aiding in digestion), folate (very important for young women in child bearing years), thiamin, vitamin C and magnesium
Meanwhile, while the chowder is cooking…
- Place a rack on a cookie sheet covered with aluminum foil and spray it with non-stick cooking spray.
- Lay the bacon strips on the rack and bake at 400 degrees until perfectly crisp. Keep an eye on them so they don’t overcook. Transfer the bacon to paper towels, blot and then crumble into a small bowl.
To serve, ladle the chowder into individual soup or chowder bowls and top with a little mound of crumbled bacon.
⇒ To really make this meal complete, serve the chowder with garlic bread. For the best ever recipe for Homemade Garlic Bread, click here for mine or check it out under “Sides” in the drop menu.