Mrs. Chan's Potato Corn Chowder
Ingredients:
4 large idaho potatoes(peeled and diced)
1/2c of diced onions
1/2 c of diced celery (take a vegetable peeler or a knife and peel the top layer of the celery. It's very fiberous and stringy)
3 ears of fresh sweet corn. (remove kernels)
2 cups of heavy whipping cream
2 cups of whole milk or whatever milk you have in frig as long as it's not skim
1/2 stick of unsalted butter
3tbsp of flour
salt and pepper
1tsp of paprika
fresh parsley to garnish
1/2 cup shredded parmiagiano reggiano (parmesan cheese) If you can't find the real parm cheese just get the other shredded parmesan cheese.
Method of Production:
*Dice and peel potatoes.Put potaotes in cold water while you are peeling and dicing and boil until tender. Drain and set aside.(always put in cold water so they can all cook at the same temp and cook evenly through together)
*Dice onions and celery.
*Add 1/2 stick butter to a skillet and saute onions and celery and saute until tender. Season with salt and pepper.
*While that's cooking remove the corn kernels set aside. Remember to keep an eye on your food. This is called multi-tasking.
*Go back to your onions and celery mixture add the 2 tbsp of flour using a wisk to combine.
*Cook for 2 mins(that's to cook the flour taste out of it so it won't taste like elmer's glue
)
when adding flour to any dish it it used as a thickening agent
*Add the heavy cream and milk. Gently stir with a spoon.
*Add potatoes and corn.
*Cook on med low heat for about 30 mins.
cooking time depends on what kind of stove you have. Whether it's gas or electric. Just keep an eye on it.
* When your soup has thicken and is the right consistency of soup. Remove from heat.
*Here's the time for you to adjust the seasonings.
It's always safe to add little salt at a time because remember you can put salt in but you can't take it out. So be careful.
*When you get ready to serve yourself some soup. Chop up a little parsley. Add a little parmesan cheese on top and a sprinkle of paprika.
Bon Appetit!!!!
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