The Kitchen Cold Corn Chowder

Step 1 In a medium Dutch oven melt the butter over medium heat.

The kitchen cold corn chowder. In a food processor or blender puree the chowder and then pour it back into the saucepan. Just like any homemade stock corn stock freezes wonderfully. Add the diced potatoes and stir for 1 minute.

Back to the chowder. Stir in broth scraping the bottom of the pot to remove any browned bits. Sweet onion finely chopped.

Place the half and half into a small saucepan over medium heat and bring to a low simmer. In a large stock pot on medium heat melt the butter then add in the cooked bacon celery and onion. Pasilla pepper finely chopped.

Add garlic onion carrots and celery. Pour in the wine bring to a boil and cook for 5 minutes or until the liquid has reduced by half. Add potatoes stock bay leaves and kale if using and bring to a boil.

Cook stirring occasionally for 7 to 8 minutes or until soft. Serves 6 to 8. Add the bacon and cook stirring occasionally until crisp.

Then with blunt edge of the knife scrape juice from. Add the potatoes and cook over moderately high heat until they start to brown about about 3 to 6 minutes. Bring to a boil then simmer for about an hour.