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Potato and corn chowder
Potato and corn chowder

Before you jump to Potato and corn chowder recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has fully changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone’s active participation. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, mainly in the kitchen.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. It is quite uncomplicated to live green, after all. Typically, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to potato and corn chowder recipe. You can cook potato and corn chowder using 16 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Potato and corn chowder:
  1. Prepare 4 slices bacon
  2. Provide Half sack of potatoes
  3. Get 5 corn on the cob (with husk)
  4. You need 1/2 onion (diced)
  5. Use 1 large carrot (shredded)
  6. You need 1 celery with leafy ends (diced)
  7. Provide 3 cloves garlic (minced)
  8. You need 2 knorr chicken bouillon cubes
  9. Provide 3 tbsp salted butter
  10. Get 1 1/2 c heavy whipping cream or evaporated milk
  11. You need 1/2 tsp ground thyme
  12. Use Pinch cayenne pepper
  13. Provide Pinch sage
  14. Prepare 1/4 smoked paprika
  15. Prepare At least 2 tsp salt
  16. Prepare At least 1 tsp pepper
Instructions to make Potato and corn chowder:
  1. Peel all the skin off potatoes and chop into bite sized pieces. (About 1 inch).
  2. Remove husk from corn and clean very well. Remove any bad spots. Over a large bowl use a knife to remove kernels from the cob. Then, take a spoon and 'milk' the cob, removing all of the kernel bits and juice from the cob. I save one cob and milk it at the very end as a garnish.
  3. In a Dutch oven, brown the bacon. Leave 1/4 of grease rendered in pot, set the rest aside. Set bacon on napkin to absorb grease and use as topping for end result.
  4. Melt butter in pot with the bacon grease. Add onion and celery. Season with a little bit of your salt and pepper. Saute for a few minutes or until onion is translucent and flavors are brought out. You can smell when this has happened.
  5. Add your carrots, garlic and the rest of your seasonings (except for chicken bullion). Saute for 2 minutes.
  6. Add potatoes and corn to pot. Fill with water about 1 inch above ingredients. Cover and bring to a boil. Add cream and chicken bullion and stir. Reduce heat and simmer 30 minutes or until potatoes are tender.
  7. Use an immersion blender or hand potato masher and blend 1/3 of potatoes to thicken broth. If you like a thicker chowder you can mix 2 tsp of cornstarch with some cold water and add to pot. Allow to simmer 10 more minutes and serve.
  8. I garnish mine with fresh pulp from one corn, parmesan cheese and the bacon bits.

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