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@ngonngon.1: Bánh đậu đỏ gạo lứt không đường tốt cho sức khỏe #banhdaudogaolut #banhankieng #shop88#shop #noidungduoctaitro

Ngon ngỏn ngòn ngon 🍭
Ngon ngỏn ngòn ngon 🍭
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Friday 09 October 2026 17:43:28 GMT
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Corn Chowder Recipe: Ingredients: 4 cups corn kernels, fresh or frozen, 4 slices bacon chopped, 1 small onion diced, 2 cloves garlic minced, 2 medium potatoes peeled and diced, 2 tablespoons butter, 2 tablespoons all-purpose flour, 3 cups chicken broth, 1 cup whole milk, 1 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika optional, 2 tablespoons chopped green onions or parsley. Instructions: Cook the chopped bacon in a large pot over medium heat until crisp, then remove it and set aside, leaving a little bacon fat in the pot. Add the butter and diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for about 30 seconds. Stir in the flour and cook for 1 minute. Slowly pour in the chicken broth while stirring until smooth. Add the diced potatoes and corn, bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes until the potatoes are tender. Stir in the milk and heavy cream, season with salt, black pepper, and smoked paprika, and cook for another 3 to 5 minutes without boiling. For a thicker chowder, lightly mash some of the potatoes and corn in the pot. Stir in half of the cooked bacon, then serve hot topped with the remaining bacon, chopped green onions, or parsley.
Corn Chowder Recipe: Ingredients: 4 cups corn kernels, fresh or frozen, 4 slices bacon chopped, 1 small onion diced, 2 cloves garlic minced, 2 medium potatoes peeled and diced, 2 tablespoons butter, 2 tablespoons all-purpose flour, 3 cups chicken broth, 1 cup whole milk, 1 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika optional, 2 tablespoons chopped green onions or parsley. Instructions: Cook the chopped bacon in a large pot over medium heat until crisp, then remove it and set aside, leaving a little bacon fat in the pot. Add the butter and diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for about 30 seconds. Stir in the flour and cook for 1 minute. Slowly pour in the chicken broth while stirring until smooth. Add the diced potatoes and corn, bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes until the potatoes are tender. Stir in the milk and heavy cream, season with salt, black pepper, and smoked paprika, and cook for another 3 to 5 minutes without boiling. For a thicker chowder, lightly mash some of the potatoes and corn in the pot. Stir in half of the cooked bacon, then serve hot topped with the remaining bacon, chopped green onions, or parsley.

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