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Soup Sundays! Potato Corn Chowder, Cooked to Perfection in Clay

February 12, 2017

Soup Sundays! Potato Corn Chowder, Cooked to Perfection in Clay

Ever thought of mixing two different chowders? This potato corn chowder recipe is unique, delicious and filling: give it a try!

Ingredients for Potato Corn Chowder Made in Clay:

  • 4 c diced raw potatoes
  • 4 c broth
  • 1 c heavy cream
  • 2 carrots, shredded
  • 2 c corn kernels (fresh or frozen)-get organic to avoid GMOs
  • ¼ lb bacon, diced
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 T flour or other starch (tapioca or arrowroot will work)
  • salt and pepper to taste
  • ½ t dried thyme
  • shredded cheese to garnish
  • chopped parsley or cilantro to garnish

Directions for Potato Corn Chowder Made in Clay:

  1. Cook the bacon bits until crisp, then scoop out the meat and use the drippings to cook the onion, seasoning with some salt & pepper
  2. In the last minute of cooking, throw in the garlic, turn off the heat, and stir
  3. Put potatoes, broth, onion and garlic, and flour or starch into the clay pot
  4. Cover and cook for 1 hour on "fast"
  5. Add the corn and carrots, and allow to cook another 10 minutes
  6. Turn off the cooker, stir in the cream, and season with thyme, salt and pepper (add cayenne if you like it spicy)
  7. Cover and seal VitaClay and let it rest for another 10 minutes to seal in the flavors
  8. Serve and sprinkle with chopped parsley and bacon to garnish

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