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