Corn and Potato Chowder

Rich, creamy soup, great with sandwiches on homemade bread or all by itself.

Step: 1

Render bacon in a skillet and set aside.

Step: 2

In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.

Step: 3

Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.

Per Serving: 579 calories; protein 14g; carbohydrates 77.7g; fat 27g; cholesterol 23.1mg; sodium 1186.8mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.