@rianti.anti82:

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Sunday 31 August 2025 07:23:32 GMT
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yusri sangaji :
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2025-09-11 04:17:00
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Bacon and Corn Chowder🌽🥓 Ingredients: -6 slices of thick cut bacon cut into lardons  -6 ears of corn (kernels removed but keep the cobs) -1 lb. Yukon gold/Butter potatoes cubed  -1 onion finely chopped  -2 carrots finely chopped  -2 celery stalks finely chopped  -1 Fresno pepper finely chopped(I used 2 because I was craving some extra heat!) -6 garlic cloves minced  -1 heaping TBL fresh thyme chopped  -4 cups chicken stock  -2 cups whole milk  -1/2 cup heavy cream  -Parmesan cheese rind -salt and pepper For serving:  chopped chives, thinly sliced Fresno, crispy bacon, and a grating of Parmesan cheese  To a dutch oven, add chopped bacon. Turn heat to medium and cook until bacon is crispy. Remove from pan. Add carrot, celery, onion, and Fresno pepper directly to bacon fat with a sprinkle of salt and pepper. Once softened, about 4 minutes, add corn kernels. Sauté for another 2 minutes. Add garlic and fresh thyme. Once garlic is fragrant, add potatoes, chicken stock, milk, heavy cream, corn cobs, and Parmesan cheese rind. Add another generous sprinkle of salt and pepper. Bring to a gentle boil and then reduce to a simmer for 15 minutes uncovered or until the potatoes are tender. Remove corn cobs and Parmesan cheese rind. Add 4 ladle fulls of soup to a blender and blend until smooth. Transfer back to Dutch oven and stir. Let simmer a few minutes, this is to slightly thicken the soup. Taste for seasoning. If the corn wasn’t very sweet, add a spoonful of sugar to balance it all out.  To serve, add crispy bacon, sliced fresnos, fresh chopped chives, a grating of Parmesan cheese, and an extra drizzle of heavy cream.  #cornchowder #souprecipe #comfortfood #fallfood
Bacon and Corn Chowder🌽🥓 Ingredients: -6 slices of thick cut bacon cut into lardons -6 ears of corn (kernels removed but keep the cobs) -1 lb. Yukon gold/Butter potatoes cubed -1 onion finely chopped -2 carrots finely chopped -2 celery stalks finely chopped -1 Fresno pepper finely chopped(I used 2 because I was craving some extra heat!) -6 garlic cloves minced -1 heaping TBL fresh thyme chopped -4 cups chicken stock -2 cups whole milk -1/2 cup heavy cream -Parmesan cheese rind -salt and pepper For serving: chopped chives, thinly sliced Fresno, crispy bacon, and a grating of Parmesan cheese To a dutch oven, add chopped bacon. Turn heat to medium and cook until bacon is crispy. Remove from pan. Add carrot, celery, onion, and Fresno pepper directly to bacon fat with a sprinkle of salt and pepper. Once softened, about 4 minutes, add corn kernels. Sauté for another 2 minutes. Add garlic and fresh thyme. Once garlic is fragrant, add potatoes, chicken stock, milk, heavy cream, corn cobs, and Parmesan cheese rind. Add another generous sprinkle of salt and pepper. Bring to a gentle boil and then reduce to a simmer for 15 minutes uncovered or until the potatoes are tender. Remove corn cobs and Parmesan cheese rind. Add 4 ladle fulls of soup to a blender and blend until smooth. Transfer back to Dutch oven and stir. Let simmer a few minutes, this is to slightly thicken the soup. Taste for seasoning. If the corn wasn’t very sweet, add a spoonful of sugar to balance it all out. To serve, add crispy bacon, sliced fresnos, fresh chopped chives, a grating of Parmesan cheese, and an extra drizzle of heavy cream. #cornchowder #souprecipe #comfortfood #fallfood

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