RCI-SP.002.0160.001
Potato-Corn Chowder
Potato-Corn Chowder from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- olive oil or other1 tablespoon
- onion1 unitpeeled and chopped
- garlic2 clovesminced
- piment½ unitminced
- 2½ cups
- 1 unit
- potatoes2 smallpeeled and diced
- ear fresh corn kernel1 unit
- ¼ teaspoon
- NIDO (powdered whole milk)2 tablespoons
- 2 tablespoons
- fresh parsley1 unitminced
Method
1
Heat olive oil in a large pot over medium heat, then add the chopped onion and cook until softened and translucent, about 3-4 minutes.
2
Add the minced garlic and minced piment to the pot, stirring constantly for about 1 minute until fragrant.
3
Pour water into the pot and crumble in the Maggi cube, stirring well to dissolve completely.
4
Add the diced potatoes and dried thyme to the pot, bringing the mixture to a boil over medium-high heat.
5
Reduce heat to medium and simmer for about 10 minutes until the potatoes begin to soften.
10 minutes
6
Stir in the fresh corn kernels and continue simmering for another 5-7 minutes until the potatoes are fully tender and corn is cooked through.
6 minutes
7
Whisk the NIDO powdered milk with a small amount of warm broth from the pot to create a smooth paste, then stir this mixture back into the chowder.
8
Sprinkle the potato flakes over the surface of the chowder and stir gently until fully incorporated to thicken the soup.
9
Taste and adjust seasoning as needed, then remove from heat and stir in the minced fresh parsley just before serving.