@tumadreanna_: Claude puede editar tus vídeos para redes sociales por ti. Te regalo todas las skills y un tutorial paso a paso para que no tengas que pagar a un editor ni dedicar horas a editar tú. #claude #editar #ia #edicion #redessociales

TUMADRE

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Thursday 29 October 2026 15:08:15 GMT

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manuellindes :

Pro tip: pásale este video directamente y lo hace todo Claude sin tu hacer un solo clic ✌🏼

2026-10-29 16:18:24

48

noturs__mello :

she elsewhere?

2026-10-29 21:50:22

21

lorenagmad :

editar. gracias 😊

2026-10-30 06:32:39

1

paufades_ :

Editar porfaa

2026-10-30 06:33:26

1

Mister Dan Heads :

👀 oiga, y cuántos tokens usa por video

2026-10-30 14:48:47

5

fernando :

editar thank you

2026-10-30 21:46:29

0

ag :

editar

2026-10-30 21:47:04

0

JAumaitre :

Y en un vídeo de 1 minutos se nos fueron todos los Tokens.

2026-10-29 16:01:20

2

soyvirtuosaglow :

Editar

2026-10-30 21:47:45

0

burner :

editar

2026-10-30 21:46:48

0

Joaco :

editar

2026-10-30 21:49:44

0

Juan Manuel-Jumalfivlogs :

editar

2026-10-30 07:02:08

1

Aire de Consciencia :

Editar 🙏

2026-10-30 07:00:08

1

ᨳᷓ•𝐴᳝፞𝐛᪶𝐛᪶𝐢𝐥𝐲᳸𝐧 ᪲🫧⍣༊ :

EDITAR

2026-10-29 21:30:03

1

Ryan :

Editar

2026-10-29 21:12:39

1

Señora Otaku :

EDITAR

2026-10-30 02:40:09

1

informaticadecabecera :

Editar

2026-10-30 08:55:10

0

Jóse Luis Alvarez :

Editar

2026-10-30 00:45:57

1

Ineland :

Editar

2026-10-30 21:53:10

0

ISAAC :

Editar

2026-10-30 21:40:18

0

L1moncitooo :

Editar

2026-10-30 21:47:13

0

Manic.Profesional :

editar

2026-10-30 21:52:23

0

alexissuaza20 :

editar

2026-10-30 21:46:04

0

alejandroysusdilemas :

Editar porfa

2026-10-30 21:44:41

0

tannyaem :

Editar

2026-10-30 08:58:10

0

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🥣 Creamy Corn and Potato Chowder Servings: 4–6 Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: 45–50 minutes 🛒 Ingredients: 2 tbsp butter (or olive oil) 1 small onion, diced 2–3 cloves garlic, minced 2 stalks celery, diced 2 medium carrots, diced (optional) 1/4 cup all-purpose flour 4 cups vegetable or chicken broth 2 cups milk (or 1 cup milk + 1 cup cream for extra richness) 3 medium Yukon gold or russet potatoes, peeled and diced 3 cups corn kernels (fresh, frozen, or canned – drained) 1/2 tsp dried thyme 1/2 tsp smoked paprika (optional, adds depth) Salt and black pepper, to taste 1/4 cup chopped green onions or chives (for garnish) Optional: shredded cheddar cheese or crumbled bacon for topping 🍲 Instructions: Sauté Veggies: In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Sauté for 5–7 minutes until softened. Add garlic and cook for another 1 minute. Make the Roux: Stir in the flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste. Add Liquids: Slowly whisk in the broth, followed by the milk. Stir well to avoid lumps. Add Potatoes & Corn: Add diced potatoes, corn, thyme, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Blend (Optional): For a creamier texture, blend about 1/3 of the soup using an immersion blender (or transfer to a blender in batches). Leave the rest chunky. Finish & Serve: Taste and adjust seasoning. Ladle into bowls and top with green onions, cheddar, bacon, or a swirl of cream if you’re feeling extra cozy. 🔄 Variations: Add Protein: Stir in cooked chicken, turkey, or crispy bacon. Go Vegan: Use plant-based butter, non-dairy milk (like oat or soy), and veggie broth. Spice it Up: Add a diced jalapeño with the onions for a subtle kick. #potatocornchowder #soupseason #creamy #newrecipesposteddaily #followmyrecipesdaily

🥣 Creamy Corn and Potato Chowder Servings: 4–6 Prep Time: 15 minutes Cook Time: 30–35 minutes Total Time: 45–50 minutes 🛒 Ingredients: 2 tbsp butter (or olive oil) 1 small onion, diced 2–3 cloves garlic, minced 2 stalks celery, diced 2 medium carrots, diced (optional) 1/4 cup all-purpose flour 4 cups vegetable or chicken broth 2 cups milk (or 1 cup milk + 1 cup cream for extra richness) 3 medium Yukon gold or russet potatoes, peeled and diced 3 cups corn kernels (fresh, frozen, or canned – drained) 1/2 tsp dried thyme 1/2 tsp smoked paprika (optional, adds depth) Salt and black pepper, to taste 1/4 cup chopped green onions or chives (for garnish) Optional: shredded cheddar cheese or crumbled bacon for topping 🍲 Instructions: Sauté Veggies: In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Sauté for 5–7 minutes until softened. Add garlic and cook for another 1 minute. Make the Roux: Stir in the flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste. Add Liquids: Slowly whisk in the broth, followed by the milk. Stir well to avoid lumps. Add Potatoes & Corn: Add diced potatoes, corn, thyme, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Blend (Optional): For a creamier texture, blend about 1/3 of the soup using an immersion blender (or transfer to a blender in batches). Leave the rest chunky. Finish & Serve: Taste and adjust seasoning. Ladle into bowls and top with green onions, cheddar, bacon, or a swirl of cream if you’re feeling extra cozy. 🔄 Variations: Add Protein: Stir in cooked chicken, turkey, or crispy bacon. Go Vegan: Use plant-based butter, non-dairy milk (like oat or soy), and veggie broth. Spice it Up: Add a diced jalapeño with the onions for a subtle kick. #potatocornchowder #soupseason #creamy #newrecipesposteddaily #followmyrecipesdaily

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