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Corn and Potato Chowder

I froze a lot of corn this summer. There was a lot at a good price – a good year for corn I guess. And, now that the weather is colder, a bowl of warm and hearty chowder is in order. So get out the soup pot and enjoy!

Making the Chowder – 

Chowder and soup are just a little different. Soup is brothy and thin, whereas chowder is chunky and thick. It’s almost right between soup and stew.

Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

When the salt pork is starting to get crisp, add the butter to the pot and heat until it’s melted.

chowder

Stir in the potatoes [1], carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

chowder

Last, stir in all the herbs and simmer for 10 to 15 more minutes. Adjust the amounts of the spices to your tastes.

Garnish with chopped green onions and serve with warm cheesy bread [2].

chowder

© Copyright 2023 The Lazy Gastronome

chowder

5 from 3 votes
chowder
Print [3]
Corn and Potato Chowder
Prep Time
30 mins
Cook Time
2 hrs
 

A delicious, thick chowder full of vegetables and flavored with herbs and salt pork. Easy to make but takes some time.

Course: Main Course, main dish, Soup
Cuisine: American, Autumn, winter
Keyword: carrots, chowder, corn, garlic, golden mushroom soup, onions, potatoes, stew
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 6 oz. salt pork
  • 2 Tablespoons butter
  • 1/3 cup carrot, chopped
  • 2/3 cup yellow onion, chopped
  • 2 cloves garlic, crushed and chopped
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
  • 2 cup yellow potatoes, chopped
  • 2 cups fresh or frozen corn kernals
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 cup cream or half and half (I used oat creamer)
  • 1 teaspoon fresh cracked pepper
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon balsamic vinegar
Instructions
  1. Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It  will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.

  2. When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.

  3. Stir in the potatoes, carrots, onion, garlic and herbs.  Gently cook on low for about 10 minutes, stirring occasionally.

  4. Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.

  5. Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.

  6. Reduce heat and cover, then simmer on low for about 20 to 30 minutes.

  7. The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.

  8. Last, stir in all the herbs and simmer for 10 to 15 more minutes.

  9. Garnish with chopped green onions and serve with warm bread.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Sunday Sunshine Blog Hop [4]

Leave me a comment – I’d love to hear your thoughts!

Five Soups for Soup Weather

Posted By HelenFern On In Collection,Soup | 13 Comments

Fall is certainly in the air! We’ve had a couple of hot days, but most have been cool and invigorating – and these are the days we love to have some soup! Here are five delicious soups to try! Just click on the picture to take you to the recipe!

Smoked Tomato Soup with Cheesy Biscuits

This soup is so tasty. If you don’t have a stove top smoker, I recommend one! There are so many things you can do – like smoke up some tomatoes!

smoked soup [8]

 

Chili-Mac Soup

My dad made the best chili-mac [9]. It was simple and we looked forward to it. When I saw chili-mac soup on a diner menu recently I wondered if I could make dad’s into soup. And so I did – and it was so good!!

soup [10]

 

Beefed up French Onion Soup

I love French onion soup, but as a main dish it just isn’t enough. I found some beef shanks on sale and my first thought was they would make a good soup base. And then the light went on! Add the beef to the soup to make it hearty and protein rich.

beef soups [11]

 

Crock-Pot Mexican Pozole

Real Mexican Pozole has many more ingredients (like pig and chicken feet) and takes the whole day to make (my husband makes the best!). This version is easy to prepare, cooks in the crock-pot and tastes delicious!

soups [12]

 

Homemade Minestrone Soup

This recipe sounds complicated, but if you prep all those veggies first, it’s super easy – and the smell of the simmering soup makes the whole house smell great. It can be made ahead of time and reheated or served immediately. Some hot garlic bread would go nicely with this one!

soups [13]

Now get out your soup pot (or slow cooker) and start cooking up some goodness!

© Copyright 2023 The Lazy Gastronome

Homestead Blog Hop Featured Badge - Join us each Wednesday for crafts, DIYs, homesteading tips and recipes. [14]

Leave me a comment – I’d love to hear your thoughts!

10 Hearty Winter Soups!

Posted By HelenFern On In Collection | 12 Comments

I live in the upper Willamette Valley. The part I live in is often referred to as the banana belt. When it snows we rarely get any. But it’s been COLD since the day after Christmas. We got a couple inches yesterday and it’s still coming down!! And what tastes amazing after a day playing out in the snow? Soup! Of course! Here are some soups to give you some warm ideas!

soups

Soups are On!

Vietnamese Chicken & Rice Soup [18]

soup [18]

 

Crockpot Potato Leek and Andouille Soup [19]

soups [19]

 

Slow Cooker Ham and Pea Soup [20]

soup [20]

 

New Hampshire Clam Chowder [21]

soups [21]

 

Homemade Minestrone Soup [13]

[13]

 

Crock-Pot Mexican Pozole (Pork & Hominy Stew) [12]

soups [22]

 

Clam Chowder II – Gluten free and super easy! [23]

soup [23]

 

Pho [24]

20160123_173000_resized [24]

 

Sopa Azteca (Mexican Chicken Soup) [25]

soups [25]

 

Crock Pot Beef & Bean Soup with Bacon & Cheese Biscuits [26]

soups [26]

 

So lets get down to making some belly saving soup!

© Copyright 2021 The Lazy Gastronome

 

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Rustic Potato Soup

Posted By HelenFern On In Main dish,Soup | 7 Comments

I love fall and winter because it’s soup [30] season. Who doesn’t find a warm bowl of soup satisfying and comforting?

rustic potato soup

This rustic soup is packed with creamy potatoes, spicy sausage and delicious vegetables. It doesn’t take long to prepare either so it’s great for a cold weeknight. Add some warm bread on the side and enjoy!

Here’s How to Make this Rustic Soup:

rustic

Rustic refers to a dish that is simply prepared and uses simple ingredients. Start this rustic soup by prepping all the vegetables (except the potatoes and spinach) and setting them aside in a bowl.

Heat the oil in a heavy pan.

Cut the sausage into about 1 inch pieces and sauté them in the hot oil.

rustic

Once the spices begin to color the oil and the sausage is beginning to brown,

rustic

add the cut up vegetables and continue to cook until the leeks are starting to soften.

Pour in the broth and use a wooden spoon to loosen the bits in the bottom of the pan.

Cut each potato into six pieces and add them to the pan.

Bring it all to a boil, then reduce hit to simmer and continue to cook. Add the spices at this time.

Cover the pan and simmer for about an a half hour to 45 minutes, until the potatoes soften. Get them soft enough that some are mashing into the broth.

Add the spinach and milk and simmer for about 15 to 20 more minutes.

Serve hot and enjoy!

© Copyright 2021 The Lazy Gastronome

5 from 2 votes
rustic soup
Print [31]
Rustic Potato Soup

A simple soup that warms your belly and is easy to make.

Course: main dish, Soup
Cuisine: American
Keyword: leek, leeks, linguica, potato, soup, spinach
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3 medium to large Potatoes (I used russet)
  • 3/4 cup sliced leeks
  • 1 cup carrot pieces
  • 11 oz linguica
  • 32 oz chicken broth
  • 1 Tablespoon peanut oil
  • 1 teaspoon lemon pepper
  • 1-1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot paprika
  • 2 cup fresh spinach or chard
  • 1/2 cup milk
  • salt and pepper to taste
Instructions
  1. Start by prepping all the vegetables (except the potatoes and spinach) and setting them aside in a bowl.

  2. Heat the oil in a heavy pan.

  3. Cut the sausage into about 1 inch pieces and sauté them in the hot oil.

  4. Once the spices begin to color the oil and the sausage is beginning to brown, add the cut up vegetables and continue to cook until the leeks are starting to soften.

  5. Pour in the broth and use a wooden spoon to loosen the bits in the bottom of the pan.

  6. Cut each potato into six pieces and add them to the pan.

  7. Bring it all to a boil, then reduce hit to simmer and continue to cook. Add the spices at this time.

  8. Cover the pan and simmer for about an a half hour to 45 minutes, until the potatoes soften. Get them soft enough that some are mashing into the broth.

  9. Add the spinach and milk and simmer for about 15 to 20 more minutes.

  10. Serve hot and enjoy!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!



 

Persimmon & Tangerine Salad

Posted By HelenFern On In persimmon,Tangerine | No Comments

I love the fuji persimmon – the ones with the flat bottom that you eat skin and all. Sadly, their season is short. But there are still a few out there and here is a great way to use them!

What you need:

How to Do it:

Peel the tangerines and cut into slices. Slice each persimmon and cut each into halves. Spread the arugula, persimmon, tangerine and tomatoes evenly onto four plates.

Whisk the olive oil, sugar and vinegar until it begins to emulsify. Spread evenly over the plates.

Serve immediately.

Makes four servings

 

 

© Copyright 2017 The Lazy Gastronome