dinosaur's corn and potato chowder

November 8th, 2012

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Matthew loves corn chowder but we’ve never made it at home. The coop has great local frozen veggies and the corn is spectacular so I thought I’d try to make some. After much searching I found this simple looking recipe on Food Network, its from Dinosaur BBQ in Syracuse and got rave reviews.

I changed it up a little so here is the revised recipe. It was DELICIOUS!!!! We left out the bacon but used (Matthew’s homemade) chicken stock so it could very easily be vegetarian. Its worth making because it took barely an hour and was soooooo filling and delicious. Did I mention it was delicious? Matthew had 2 bowls and even I went back for seconds! I never like to eat food that I make! I grated some sharp cheddar to mix in and I’d definitely recommend doing that.

Here you go!

  • 1 tablespoon butter
  • 1/4 pound bacon, diced (didnt bother but Matthew wants to try it next time, also would be good with ham)
  • 1 cup chopped onion
  • Kosher salt and black pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 4 cups chicken broth or stock
  • 4 cups peeled, finely diced all-purpose potato
  • 1 1/2 cups diced carrot
  • 2 cups fresh or frozen corn kernels (a 10oz bag)
  • 1 cup half-and-half (I used 1% and it was good)
  • 1/2 teaspoon dried thyme
  • Pinch of cayenne pepper (I left this out because of Asher)
  • Directions

    (I omitted this step) Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later–don’t nibble too much.

    Use the bacon grease or…Sling the butter into a soup kettle and melt over medium-high heat. Toss in the onions, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies.

    Dump in the broth, potatoes and carrots. Cover the pot and bring to a boil; then lower the heat and simmer for 15 minutes, (until the potatoes are tender.)

    Add the corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

    Stir in the milk. Season with the thyme some more salt, and lots of freshly ground black pepper to taste. Give it one last stir, and ladle it up piping hot.

    Serve with grated cheddar and the bacon (if you did the bacon.) I also sliced some apples to eat along side. Yum.

    Just a note: Ours came out well but if you find it on the thin side pour 1 cup of the soup into a blender and add back in for a thicker soup.

Entry Filed under: At the stove

2 Comments Add your own

  • 1. jane  |  November 9th, 2012 at 7:34 pm

    What a scrumptious presentation…Giada has nothing on you! Dinosaur chowda, who knew!

  • 2. Libby  |  November 9th, 2012 at 8:20 pm

    Shoot, if it’s that delicious WITHOUT bacon… imagine the possibilities! (p.s. why is this going to my junk email box? boo!)

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