Conh Chowdah (Corn Chowder)

A wonderful, filling chowdah!

Step: 1

Remove corn kernels from the ears of corn.

Step: 2

Saute bacon, onions, and corn in a medium pot until the onions are translucent and the bacon is crispy.

Step: 3

Add the heavy cream. Heat through over medium low heat. Season with salt and pepper. Serve.

Per Serving: 892 calories; protein 10.4g; carbohydrates 28.3g; fat 85.1g; cholesterol 288.1mg; sodium 279.4mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.