My Pocket Kitchen Corn Chowder

Once the potatoes are just tender add the milk creamed corn fresh corn kernels and hamTurn the heat up to medium and simmer until potatoes are fully cooked and the chowder has thickened and reduced a bit about 15 minutes. 1 medium onion peeled and chopped. Saute the onions red bell pepper and minced garlic in the bacon grease to really take advantage of as much bacon flavor possible.

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Creamy Corn And Vegetable Chowder My Pocket Kitchen

Put in the remaining stock and add in the corn.

My pocket kitchen corn chowder. Adjust seasoning to taste. 1 12 cups 1 lb frozen extra sweet corn kernels divided in two. Remove corn kernels from cobs and set aside.

Use an immersion blender to. Add the garlic thyme potatoes and. In a heavy-bottomed pot cook the bacon slowly until crisp and the fat has rendered out about 8-10 minutes.

Pour the onion mixture into the insert of the slow cooker. Stir and bring to a low boil then reduce heat to MED-LOW and simmer. 34 cup sweet green pepper cored and chopped.

Heat oil in a large pot over medium. Using a slotted spoon transfer the bacon to a plate covered with a paper towel. Bacon grease olive oil or canola oil.

Potatoes- You want to use red potatoes for this recipe. Add the corn and curry paste and cook for a few minutes more. Cilantro- You will want fresh cilantro and diced and use about 2-3 large sprigs.

Chop the bacon into small pieces and cook until crispy. 2 stalks celery strings removed and chopped. Pour in 12 cups of the stock and combine until there are no lumps.