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    For The Love Of Food

    Corn Chowder

    Dinner
    ​

    4 servings

    порції

    10 minutes

    активний час

    5 minutes

    загальний час
    Почати готувати

    Інгредієнти

    2 Garlic Cloves

    1 Onion Chopped

    250g Bacon bits

    1kg Potatoes cubed

    5 cups Milk

    1 tbsp Mild Masala

    1/4 tsp Turmeric

    1/4 tsp Cumin

    300g Frozen / canned corn

    Salt and Pepper

    Напрямки

    In a medium sized pot or saucepa, about 2-3 Litres capacity, fry the bacon, onion until lightly browned and bacon cooked through. Add the minced garlic and fry for 1 minute.

    Add the potatoes (they dont even need to be peeled, just washed and cubed in 1cm blocks). Then add the masala, turmeric and cumin, stiring to coat the potatoes.

    Add the milk, bring everything to the boil and let it simmer on low for 30-40 minutes or until the potatoes and cooked and fork tender.

    Add the corn, stir and cook for another 10 minutes until cooked through.

    Salt and pepper can be added to taste.

    If the chowder isnt think enough then you can mixture of 3 tbsp cornflour, 3 tbsp cold milk. Add the slurry to the chowder, until thickened up. The texture should be a thick soup consistency.

    Serve with fleshly baked bread. ENJOY!

    4 servings

    порції

    10 minutes

    активний час

    5 minutes

    загальний час
    Почати готувати

    Готові почати готувати?

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    Інгредієнти

    2 Garlic Cloves

    1 Onion Chopped

    250g Bacon bits

    1kg Potatoes cubed

    5 cups Milk

    1 tbsp Mild Masala

    1/4 tsp Turmeric

    1/4 tsp Cumin

    300g Frozen / canned corn

    Salt and Pepper

    Напрямки

    1

    In a medium sized pot or saucepa, about 2-3 Litres capacity, fry the bacon, onion until lightly browned and bacon cooked through. Add the minced garlic and fry for 1 minute.

    2

    Add the potatoes (they dont even need to be peeled, just washed and cubed in 1cm blocks). Then add the masala, turmeric and cumin, stiring to coat the potatoes.

    3

    Add the milk, bring everything to the boil and let it simmer on low for 30-40 minutes or until the potatoes and cooked and fork tender.

    4

    Add the corn, stir and cook for another 10 minutes until cooked through.

    5

    Salt and pepper can be added to taste.

    6

    If the chowder isnt think enough then you can mixture of 3 tbsp cornflour, 3 tbsp cold milk. Add the slurry to the chowder, until thickened up. The texture should be a thick soup consistency.

    7

    Serve with fleshly baked bread. ENJOY!