Creamy Sweet Corn and Potato Chowder
Does anything beat the flavor of Creamy Sweet Corn and Potato Chowder? Chowders of pretty much any kind are delicious. They generally begin with milk or cream as a base, then add in potatoes and other ingredients. Corn, seafood and potato chowders are possibly the most familiar varieties, but specialty types such as clam chowder can get competitive chefs going, especially in east coast towns such as Boston or Charlottetown to determine who makes the best one. It can be a lot of fun to take a driving trip when clams are in season up and down the east coast just eating chowder from one place to the next.
This lovely recipe combines plenty of vegetables with the light touch of rich bacon to add a bit of zest and depth to this dish. The recipe makes a hefty amount, so invite plenty of people over to enjoy this great recipe. If you have vegetarians in the group, don’t worry. The bacon is cooked separately and added at the last minute. You could even leave it out as a garnish, and allow people to help themselves. Everyone loves tossing tidbits on to their food this way. In addition, serve cornbread with this dish. It will pair beautifully with the chowder.
Chowder is a rich and fabulous soup, more like a stew, really. The milk (or cream, preferably) ensures that the flavor will be very full and lovely, even though some recipes, such as this one, do not use a lot of it. It does not matter. The rest of the veggies combined with the seasonings make this a dinner that will fill and satisfy even the most demanding and empty of stomachs. Be sure to try it soon with your family.
Find out how to make this recipe and many others at the website, Iowa Girl Eats, by following the link below.
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