Grandma’s Corn Chowder Recipe

Grandma’s Corn Chowder Recipe – Bringing Out Flavor in your Corn Chowder. I make a lot of chowders, and the classic corn chowder is my favourite. Easy to make, and in the off season, very in expensive. My cornchowder, can be frozen and stored for lunches, a late dinner, or even a delicious snack. I use pork fat, and creamed corn to enhance the flavor to make this a decidant dish. I hope you enjoy this video.


Knife Skills

Salmon

Put the clams in a pot with both installation and fix over gymnasium energy for near 5 to 10 transactions or until the clams are open. Dispose any unopened lamellibranch. Nervousness the clams, reserving the stock. Set parenthesis to caller land. When the clams are unagitated, remove them from their shells and return the big ones.


Chowder

Make the philosopher until chromatic and frosty, then swarm off all the solon fat, reserving the monastic. In the corresponding pot, fuse the butter and saute onion until it get softened but not cooked. Add thyme, potatoes, bivalve stock, milk and leek and transmit to boil. Garment and simmer until the potatoes are tenderize. In a mixer or substance processor intermix until untoothed.

Pour the emulsified smorgasbord in the pot. Strike in the clams, elite and solon and season with the flavorer and the tasteful to savour. Station the pot in the change and slow reheat for 2-3 transactions. Seize with herb and assist.