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<blockquote data-quote="moreluck" data-source="post: 3366958" data-attributes="member: 1246"><p><span style="font-size: 22px"><strong>Idaho-Iowa Corn and Potato Chowder</strong></span></p><p> </p><p></p><p><span style="font-size: 12px"><strong>Ingredients </strong></span></p><ul style="margin-left: 20px"> <li data-xf-list-type="ul">3 slices bacon, diced</li> <li data-xf-list-type="ul">1 lb chicken</li> <li data-xf-list-type="ul">3/4 cup chopped onion</li> <li data-xf-list-type="ul">3/4 cup chopped celery</li> <li data-xf-list-type="ul">4 cups whole kernel corn</li> <li data-xf-list-type="ul">4 cups chicken broth</li> <li data-xf-list-type="ul">2 cups cubed potatoes</li> <li data-xf-list-type="ul">salt ( to taste)</li> <li data-xf-list-type="ul">1 cup whipping cream</li> <li data-xf-list-type="ul">2 tablespoons chopped parsley</li> <li data-xf-list-type="ul">pepper, to taste</li> </ul><p></p><p>Page 2 of 2Idaho-Iowa Corn and Potato Chowder (cont.)</p><p><span style="font-size: 12px"><strong>Directions</strong></span></p><ol> <li data-xf-list-type="ol">Brown the bacon in a heavy saucepan.</li> <li data-xf-list-type="ol">Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings.</li> <li data-xf-list-type="ol">Cut the chicken into cubes.</li> <li data-xf-list-type="ol">Add the chicken, onion, and celery to the drippings in the saucepan.</li> <li data-xf-list-type="ol">Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly.</li> <li data-xf-list-type="ol">Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth.</li> <li data-xf-list-type="ol">Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture.</li> <li data-xf-list-type="ol">Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender.</li> <li data-xf-list-type="ol">Stir in the cream and parsley and simmer for 5 minutes.</li> <li data-xf-list-type="ol">Add the bacon, salt, and pepper. Ladle into soup bowls.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 3366958, member: 1246"] [SIZE=6][B]Idaho-Iowa Corn and Potato Chowder[/B][/SIZE] [SIZE=3][B]Ingredients [/B][/SIZE] [INDENT][LIST] [*]3 slices bacon, diced [*]1 lb chicken [*]3/4 cup chopped onion [*]3/4 cup chopped celery [*]4 cups whole kernel corn [*]4 cups chicken broth [*]2 cups cubed potatoes [*]salt ( to taste) [*]1 cup whipping cream [*]2 tablespoons chopped parsley [*]pepper, to taste [/LIST][/INDENT] Page 2 of 2Idaho-Iowa Corn and Potato Chowder (cont.) [SIZE=3][B]Directions[/B][/SIZE] [LIST=1] [*]Brown the bacon in a heavy saucepan. [*]Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings. [*]Cut the chicken into cubes. [*]Add the chicken, onion, and celery to the drippings in the saucepan. [*]Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly. [*]Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth. [*]Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture. [*]Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender. [*]Stir in the cream and parsley and simmer for 5 minutes. [*]Add the bacon, salt, and pepper. Ladle into soup bowls. [/LIST] [/QUOTE]
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