Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, autumn chowder. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Autumn Chowder is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Autumn Chowder is something that I have loved my whole life.
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute onion until tender. In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.
To get started with this particular recipe, we have to first prepare a few components. You can have autumn chowder using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Autumn Chowder:
- Take 1/2-1 pound bacon (your choice on how much)
- Make ready 1 medium yellow onion, diced
- Get 3 cloves garlic, minced (I use more because I love garlic)
- Prepare 3 cups chicken broth (or chicken soup base)
- Take 3 cups potatoes (I use red potatoes)
- Take 2 cups carrots, sliced
- Get 1 cup milk (I use 2%)
- Take 1 cup heavy whipping cream
- Get 2 cups frozen corn
- Make ready 1/8 tsp celery seed
- Prepare 1/4 tsp chili powder (optional)
- Prepare 1/2 tsp black pepper
- Make ready 2 cups mexican shredded cheese
- Prepare 1 cup shredded mozzarella cheese
- Prepare 2 tbsp all purpose flour
- Prepare to taste Salt and pepper
- Take Optional: parsley, sour cream, extra cheese and or extra bacon
Prepare potatoes, and place in cold water until ready to use. In a large stock pot, over medium heat, brown bacon, but not crispy. Add chopped onion, bay leaves and cook until soft, but not brown. Drain off most of the bacon fat.
Steps to make Autumn Chowder:
- Cook bacon over medium heat. Until crisp. Don't over cook. Remove bacon and drain on paper towels. Wipe some of the grease out from the pan.
- Then add onions and garlic to the same pot and cook over medium heat until softened, 3-4 minutes.
- Stir in chicken broth, cooked bacon, potatoes and carrots. Put a lid on and simmer until veggies are tender about 15-20 minutes. Stir occasionally.
- Stir in milk, heavy whipping cream, corn, chili powder, celery seed and pepper and heat until simmering. Meanwhile, toss shredded cheeses with flour in a bowl.
- Take the pot off the heat. Slowly add cheese to the soup, stirring constantly until the cheese is melted.
- Taste and season with salt and pepper. ➡️ note: if your soup is to thick, you can add more milk or stock to thin it out. Be sure to adjust the seasoning accordingly though.
- Serve warm. Top with parsley, sour cream, garlic powder, onion powder, extra cheese or extra bacon.
Now that we've arrived at the time of calendar where the temps have gotten cooler, the leaves have begun to turn their gorgeous colors of reds, yellows, and orange, we can celebrate the time of autumn. All cozy sweaters and blankets can be brought out and fall flavors of pumpkin and spice. Autumn Chowder It's comfort in a bowl. In fact, Ina Garten recently posted a recipe that showed how this early fall, end of summer moment is the perfect time to make this utterly cozy-sounding dish: Cheddar Corn Chowder. By Krista Marshall @everydaymomsmls More by Krista.
So that’s going to wrap it up with this exceptional food autumn chowder recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
