Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Corn Chowder Soup Recipe Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Corn Chowder Soup Recipe Biography

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Ingredients :

2 cans cream style corn (family size, 15 oz.)

2 cans whole milk

1 med. potatoes, diced

1 sm. onion, finely chopped

1 green onion (scallion), finely chopped (optional)

1 tbsp. real bacon bits, optional

Pepper & salt to taste

Method of Prepration:

After chopping 1 small onion into fine pieces and dicing 1 small potato, take a medium saucepan. Add to it 2 cans cream style corn, taking remaining can and add 2 cans full of milk. Add potato and onion, salt and pepper. Cook on high heat to a boil while stirring. Then reduce heat to a slow simmer. Cook for approximately 30 minutes, stirring occasionally or until potato is tender. Add 1 tablespoon of bacon bits and 1 scallion finely chopped in the last 15 minutes of cooking time (if desired).

Another method of prepration

Ingredients

    4 tablespoons unsalted butter
    1 large white onion, diced into 1/4-inch pieces (about 2 cups)
    5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine
    5 ears yellow corn, kernels removed (about 5 cups)
    Coarse salt and freshly ground pepper
    4 cups Corn Stock, or homemade or low-sodium canned chicken stock
    1 pound small fingerling potatoes, cut into 1/2-inch-thick slices
    3/4 cup half and-half
    Chives, thinly sliced, for serving
    Hot sauce, for serving (optional)

Directions

    Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.

    Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Puree one third of the mixture until smooth, using an immersion blender (use caution when blending hot liquids).
Return to pot and stir in half and half. Cook until chowder is hot. Season with salt and pepper.
Garnish with chives and hot sauce, if desired; serve immediately.