Best Amish Corn Potato Chowder Recipes
AMISH CORN POTATO CHOWDER
from cdkitchen.com Healthy and hearty
Provided by malinda sargent
Categories Chowders
Number Of Ingredients 8
Steps:
- 1. 1) Cover potatoes and celery with water and boil until almost tender. 2) Add cooked corn. 3) In another pan, heat butter or margarine. Stir in flour. 4) Add milk. 5) Add potato-corn mixture including water to milk mixture. 6) Stir and then let it sit for 5 minutes. 7) Serve.
AMISH POTATO CORN CHOWDER RECIPE - (5/5)
Provided by ukiahgal67
Number Of Ingredients 13
Steps:
- 1.Boil potatoes until just tender in one quart of water with bay leaf. 2.Saute onions, peppers, celery and cumin in butter until onions are transparent. Add sage, pepper and flour to the onion mixture with some of the potato water and stir to make a paste. 3.Add the potatoes and the rest of the potato water and heat. 4.Finally, add the milk and the corn. Heat thoroughly and garnish with parsley.
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What is Amish Corn Potato Chowder?
Amish Corn Potato Chowder is a traditional soup recipe that originated with the Amish community in the United States, particularly in the states of Pennsylvania and Ohio. It is a hearty soup, made with chunks of potatoes and sweet corn kernels, and usually enhanced with pieces of salty bacon for flavor. The soup is thickened with a roux made of flour and butter, which gives the soup its characteristic creamy texture. Some versions of the recipe also call for the addition of milk or cream, which makes the soup even richer.Ingredients Used in Amish Corn Potato Chowder
The ingredients used in the Amish Corn Potato Chowder recipe are simple and straightforward. They include:Potatoes and Sweet Corn Kernels
The main ingredients in this soup are chunks of potatoes and sweet corn kernels. The potatoes are added to the soup in chunks, which gives the soup a hearty, rustic feel. The sweet corn kernels add a touch of sweetness to the soup and contrast nicely with the savory flavors of the bacon and roux.Bacon
The bacon is a key ingredient in this soup, as it contributes to the overall flavor profile of the dish. The bacon is usually cooked in a separate pan until crispy, then broken into pieces and added to the soup just before serving.Roux
The roux is made by whisking flour and butter together until they form a paste. This paste is then added to the soup to thicken it and give it a creamy consistency.Milk or Cream
Some versions of the recipe call for the addition of milk or cream to the soup, which makes it even richer and creamier.Onion and Garlic
Onion and garlic are added to the soup to provide additional flavor and depth. The onion is usually chopped finely and added to the roux, while the garlic is added to the soup towards the end of the cooking process.Herbs and Spices
Finally, herbs and spices are added to the soup to give it additional seasoning and make it more flavorful. Common herbs and spices used in this recipe include thyme, bay leaves, salt, and pepper.How to Make Amish Corn Potato Chowder
To make Amish Corn Potato Chowder, start by cooking the bacon until it is crispy. Remove the bacon from the pan and set it aside, leaving the bacon grease in the pan. Add chopped onion to the bacon grease and cook until it is soft and translucent. Then, add the roux (made by whisking flour and butter together) to the pan and stir until it forms a paste. Cook the roux for a few minutes to get rid of the raw flour flavor. Add diced potatoes to the pan, along with chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender. Add sweet corn kernels to the pot and let the soup simmer for a few more minutes. Add milk or cream to the soup to make it even creamier (optional), then add chopped garlic, bay leaves, thyme, salt, and pepper to the pot. Let the soup simmer for another few minutes to allow the flavors to meld. When you are ready to serve the soup, ladle it into bowls and sprinkle the crispy bacon pieces on top. Garnish with fresh herbs if desired.Conclusion
Amish Corn Potato Chowder is a classic soup recipe that has been enjoyed by families and communities for generations. It is a hearty, flavorful soup that is perfect for cold winter days, and it is easy to make with simple ingredients that you may already have on hand. Whether you are looking for a comforting soup to serve your family or want to learn more about Amish cuisine, this recipe is a great place to start.
H4: Valuable Tips for Making Amish Corn Potato Chowder Recipes
Amish corn potato chowder is a comfort food that can be enjoyed all year round, especially during the cold winter months. This hearty soup is easy to make and can be customized with a variety of ingredients to suit your taste preferences. Here are valuable tips for making the perfect Amish corn potato chowder.
H5: Choosing the Right Ingredients
When preparing Amish corn potato chowder, it is essential to choose fresh and high-quality ingredients. Using fresh sweet corn, potatoes, and milk can elevate the taste and texture of this comforting soup. You can also experiment with different vegetables to add more depth and flavor to the recipe. Some popular additions include onions, carrots, celery, and bell peppers.
H5: Preparing the Vegetables
One critical aspect of making Amish corn potato chowder is properly preparing the vegetables. You should cut the potatoes and corn kernels into small, bite-sized pieces to ensure even cooking. You can also roast or grill the corn to bring out its natural sweetness and add more complexity to the soup's flavor. When sauteing the vegetables, cook them until they are soft and slightly browned for extra flavor.
H5: Creating a Creamy Base
A velvety, creamy base is essential for a delicious Amish corn potato chowder. You can achieve this by using milk or heavy cream in the recipe. To thicken the soup, you can also add flour or cornstarch to the broth. However, be sure to mix them thoroughly to prevent lumps from forming.
H5: Adding the Right Seasonings and Spices
Seasoning and spices play a crucial role in making Amish corn potato chowder flavorful. Some popular spices used in this recipe include thyme, bay leaves, and smoked paprika. You can also add a touch of cayenne pepper or chili powder to give the soup a little heat. Salt and black pepper are essential ingredients that enhance the flavor of the soup.
H5: Allowing the Soup to Simmer
Letting the soup simmer for an extended period can help to develop the flavors and make it more flavorful. You should let the soup simmer for at least 30-45 minutes to allow the vegetables to release their flavor and blend with the broth. Stirring the soup occasionally can also help prevent it from sticking to the bottom of the pot.
H5: Topping the Soup
To finish off your Amish corn potato chowder, you can top it with a variety of ingredients. Some popular toppings for this recipe include shredded cheese, scallions, crispy bacon, or sour cream. Adding these toppings can add extra flavor and texture to the soup.
H5: Storing and Freezing the Soup
If you have leftover Amish corn potato chowder, you can store it in an airtight container in the refrigerator for up to three days. To reheat the soup, place it in a pot over low heat and stir occasionally until heated through. If you want to freeze the soup, be sure to allow it to cool completely before transferring it to an airtight container. The soup can be frozen for up to three months.
In conclusion, Amish corn potato chowder is a delicious and easy-to-make recipe that is perfect for any occasion. By following these valuable tips, you can elevate the taste and texture of this hearty soup and create a dish that is sure to impress. From choosing the right ingredients to allowing the soup to simmer for an extended period, there are many ways to make the perfect Amish corn potato chowder.