Comments on: Potato Corn Chowder

By: Lena

Lena — Thu, 27 Feb 2025 17:14:16 +0000

In reply to Nancy. Do they have to tell you everything? Just rinse it yourself.

By: Sue

Sue — Thu, 27 Feb 2025 04:10:44 +0000

In reply to janmaus.

I also make a similar chowder. I’m going to take your poblano idea. It’s also delicious with salmon, even canned or healthy smoked mackerel. I also use matzoh meal to thicken and a little 39% heavy cream with freshly ground pepper.
I love these great recipes and comments . Thank you.

By: Nicole

Nicole — Thu, 27 Feb 2025 00:17:55 +0000

Could I just toss everything in the slow cooker and let it do the work for me?

By: Nancy

Nancy — Wed, 26 Feb 2025 23:09:27 +0000

I haven’t seen an instruction to rinse frozen corn before cooking. Why? Thanks. Haven’t made this recipe yet (why I didn’t rate it yet.)

By: bek

bek — Wed, 26 Feb 2025 17:39:31 +0000

Is the vinegar for flavor, or for the texture of the potatoes?

By: janmaus

janmaus — Wed, 26 Feb 2025 16:34:37 +0000

This is very similar to my corn chowder recipe. I don’t really care for bacon in this soup, as is a frequent ingredient, but one Jess has not included–I think it overpowers the sweet flavor of corn. I do add chopped green chilis, either canned or diced fresh poblano, and sometimes diced red bell pepper for more color as well as its sweet flavor. At times, I add cooked chicken. This recipe uses milk instead of cream–I use milk, too, mostly because I prefer the lighter taste. Like the best soup recipes, this is not only delicious as written, but a terrific platform for variations.