Cookbook:Corn Chowder 2
| Corn Chowder II | |
|---|---|
| Category | Soup recipes |
| Yield | 5 pints |
| Difficulty |  Category:Easy recipes#Corn%20Chowder%20II |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Corn%20Chowder%20II | American cuisine | Native American cuisine | Corn | Soups
Ingredients
- 4 cups (43.5 oz / 1.23 kg) whole kernel corn
- 1 can (14.5 oz / 410 g) creamed corn
- 1 box (32 oz / 900 g) chicken broth
- 4 cups cubed potatoes
- 1 can (13 oz / 370 g) chicken breast
- 1 ½ cups (½ pint / 250 ml) sliced fresh onion
- 1 cup (8 oz / 250 ml) chopped celery
- ¼ tsp black pepper (optional)
- ¼ tsp non-iodized sea salt (optional)
- ¼ tsp MSG (optional)
Procedure
Cooking
- Put all ingredients into stockpot and start cooking slowly over medium heat.
- When the ingredients get warm, put some of them into a blender, liquefy them, and pour back into the pot. This helps thicken the soup.
- Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot.
- If storing then proceed to the section on long term storage.
- To serve, add ½ cup whole milk, 1 tbsp unsalted butter, and ¼ cup romano cheese per pint of hot soup.
Short term storage (<3 days)
- Refrigerate at under 40°F (2°C) for no more than 3 days.
Long term storage (>3 days)
Notes, tips, and variations
- It is recommended that you use all the optional ingredients or this will taste bland.