What’s a cookbook?
That is the question today? Leslie wanted to make have me find her soup recipe pinned and I think this is it. In order to save me some pinterest frustration, I figured we’d add it here.
OK so my first guess was incorrect. Here is the one Leslie’s preferred corn and potato chowder for the kitchen helper. Like I said sometimes were are not seeing the same PINS.
Ingredients
- 8 ounces 1/2 pound bacon, cooked until crispy and crumbled
- 2 1/2 pounds Russet potatoes approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes
- 8 cups about 2 pounds kernel corn (I used frozen)
- 1 medium/large sweet yellow onion finely chopped
- 1 cup chopped celery
- 6 – 8 garlic cloves crushed
- 1/2 teaspoon seasoned salt
- 32 ounces 4 cups chicken stock
- 16 ounces 2 cups half and half or heavy cream
- salt and pepper
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Combine all ingredients EXCEPT half & half in the slow cooker.
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Cook on low for 10 hours or high for 6 hours.
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Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
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Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
I think this is the Recipe Leslie likes.
www.christinascucina.com
A Sly and Creamy Corn Chowder
Ingredients:
- 2 tbsp good quality butter
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 2 celery stalks, chopped
- 3 tbsp all purpose flour
- 3 cups (24 oz) chicken or vegetable stock
- 1 1/2 cups (12 oz) milk
- 2 medium to large potatoes, diced into bite sized pieces
- 2 cups (12 oz) fresh or frozen corn, preferably organic
- Kosher or sea salt and freshly ground pepper
Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.
Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.
Next, add the milk and stir well. Add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.
https://us-u.openx.net/w/1.0/pd?plm=6&ph=bbb82fae-1d27-4d90-bb10-e24164ecd7bc
