Can Can Potato Corn Chowder π₯π½
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2
If you’re looking for a quick, flavorful, and cozy chowder that won’t have you slaving away in the kitchen for hours, look no further. This Can Can Potato Corn Chowder is a delightful blend of potatoes, carrots, and sweet corn, cooked up in a creamy broth that’s perfect for a comforting meal for two. With just a few simple ingredients and a short cooking time, you can create a dish that’s both satisfying and quick to prepare. Your husband, a big fan of creamed corn, will appreciate this variation that keeps things fresh and exciting.
Ingredients:
- 1 potato, peeled and diced
- 2 carrots, peeled and chopped
- 1 onion, finely chopped
- 1 celery stalk, diced
- 1 tablespoon butter
- 1 tablespoon margarine
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup vegetable broth
- 1 cup evaporated milk
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon cayenne pepper (adjust according to your heat preference)
- 1/2 teaspoon dried parsley flakes
- 1/2 cup ham, diced (optional for added flavor and protein)
Instructions:
-
Prepare the Vegetables:
Start by peeling and dicing the potato, peeling and chopping the carrots, finely chopping the onion, and dicing the celery. This step ensures that all your vegetables are ready to go and will cook evenly in the chowder. -
SautΓ© the Vegetables:
In a large saucepan, melt the butter and margarine over medium heat. Add the olive oil for an extra touch of richness. Once the fats are melted and hot, add the diced potato, chopped carrots, onion, and celery. Cook these vegetables, stirring frequently, until they are crisp-tender. This usually takes about 5 to 7 minutes. The vegetables should be starting to get soft but still have a slight bite to them. -
Simmer with Broths:
Pour in the chicken broth and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Cover the pan and let it cook for about 10 minutes, or until the vegetables reach your desired tenderness. You want them to be tender but not mushy, so keep an eye on them. -
Add Creamy Elements:
Once the vegetables are tender, stir in the evaporated milk and creamed corn. These ingredients will give the chowder its creamy texture and add a touch of sweetness and richness. If you’re using ham, add it in at this point as well to heat through and infuse its flavor into the soup. -
Season to Taste:
Sprinkle in the salt, cayenne pepper, and dried parsley flakes. Taste the chowder and adjust the seasoning as needed. If you like a bit more heat, you can add a pinch more cayenne pepper. If you prefer a touch more salt, add a little more. -
Serve:
Ladle the chowder into bowls and serve hot. This chowder is perfect as a standalone meal or with a side of crusty bread for dipping. Enjoy the creamy, comforting flavors with every spoonful.
Nutritional Information (per serving):
- Calories: 658.6
- Fat Content: 27.9 grams
- Saturated Fat Content: 13 grams
- Cholesterol Content: 64.6 milligrams
- Sodium Content: 2714 milligrams
- Carbohydrate Content: 86.5 grams
- Fiber Content: 8.1 grams
- Sugar Content: 13.9 grams
- Protein Content: 23.3 grams
This Can Can Potato Corn Chowder is an excellent choice for a quick meal that doesn’t skimp on flavor or comfort. Whether you’re cooking for yourself or sharing with someone special, this recipe is sure to be a hit. Enjoy the creamy, hearty goodness of this soup that brings a touch of warmth and satisfaction to your table. π²β¨
