Corn-Bacon Chowder

A rich chowder thickened with canned potato and mushroom soups.

Step: 1

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.

Step: 2

Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.

Step: 3

Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

Per Serving: 263 calories; protein 10.1g; carbohydrates 32.4g; fat 10.6g; cholesterol 19.7mg; sodium 1029.8mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . 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 meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.