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Potato Corn Chowder Recipe

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This recipe for Potato Corn Chowder is from WHIRLED PEAS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium potatoes
2 carrots
1 onion, chopped
2 whole cloves garlic
2 tablespoons oil and/or butter
3 cups milk or water
1 cup grated cheddar
2 cups frozen corn
1-2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
Directions:
Directions:
Saute the onion and garlic in oil and/or butter (I like to use both) in a large, heavy pot until soft. Remove. Add potatoes and carrots, cover with water, and cook until tender. (If you use organic potatoes and carrots scrub skins well and leave them on. Otherwise you can peel them.) Pour off most of water and save. Mash potatoes and carrots or use a mixing wand if you have one. Puree but leave a few chunks. Add milk or potato water or a combination of both, saut�ed onion and garlic, corn, cheese and seasonings. Heat until cheese is melted and soup is piping hot. Try not to let it boil. It will make 8 to 10 cups but we like it so much I always double the recipe. Enjoy!
Personal Notes:
Personal Notes:
Great served with a green salad and a loaf of crusty bead. Try it with a glass of your favorite white wine.

 

 

 

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