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Pampered Chef: Potato/corn chowder

  1. kewaters

    kewaters Member

    i'm looking for a potato/corn chowder recipe i made once before. i think it was in one of the older season's best cookbooks. i know it included potatoes, corn and red pepper and you cooked it in the large microcooker in the microwave. Anyone have the recipe handy that they would be able to post? I'm at work and don't wnat to have to go home then to the grocery store tonight. Also, if you havea any other potato soup recipe that would be great as well (note, my microwave is too small for my DCB so trying the new one is out). Thanks!
    Nov 5, 2009
  2. Lisa/ChefBear

    Lisa/ChefBear Veteran Member Gold Member

    Here's what I've made at shows. YUM, I'm checking to see if I have
    everything, we got a cold snap and this sounds awesome!!

    Easy Corn Chowder
    The Pampered Chef®
    Super Salads Recipe Cards 2003

    2 medium unpeeled red potatoes
    1 cup cubed cooked ham
    ½ cup diced red bell pepper
    ½ cup coarsely chopped celery
    1 tsp butter or margerine
    2 tablespoons all-purpose flour
    1 can (14 – 14 ½ oz) chicken broth
    1 can (12 oz) fat-free evaporated milk
    1 can (15oz) creamed corn
    2 tablespoons sliced chives
    salt and ground black pepper to taste
    cooked crumbled bacon (optional)
    Cheese Grated (Opt.)

    Cut potatoes and ham into ½-inch cubes using Chef’ Knife; set aside. Dice bell pepper. Coarsely chop celery using Food Chopper. Heat butter in Professional Medium (3qt) saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking with Nylon Spiral Whisk until blended.
    Add potatoes; bring to a boil. Reduce heat; cook, uncovered for 10 minutes or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and black pepper. Ladle soup into bowls using Nylon Ladle. OPT: Top with bacon and serve with Lacy Cheese Crisps, or even grate some fresh cheese over them.

    Yield: 6 servings (6 - ½ cups)
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