Post by wilderness on Feb 7, 2024 8:27:34 GMT -5
Hippo Corn Chowder-annrms
1 stick (½ cup) butter
1 lb. Bag frozen corn
1 lb. Bag frozen diced onions or two containers fresh diced from produce section
1 pound frozen diced potatoes (hash browns...usually in 2-pound bags so use half!) Canned diced, rinsed and drained is an alternative.
1 half-gallon whole milk
1 teaspoon sea-salt (use ¾ teaspoon if using table salt)
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
Put a large pot on medium heat. Toss in butter and melt. Add onions. Cook down until they are clear and just slightly brown on the edges. Add corn and cook for a few minutes. Add potatoes and cook down for a few minutes. Add seasonings and stir. Add the entire container of milk. Reduce heat to simmer for an hour, stirring occasionally. (Soup will look a little pink because of the paprika.) Ladle into bowls and eat with bread and butter.
I'd add a block of frozen chopped spinach for color!
1 stick (½ cup) butter
1 lb. Bag frozen corn
1 lb. Bag frozen diced onions or two containers fresh diced from produce section
1 pound frozen diced potatoes (hash browns...usually in 2-pound bags so use half!) Canned diced, rinsed and drained is an alternative.
1 half-gallon whole milk
1 teaspoon sea-salt (use ¾ teaspoon if using table salt)
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
Put a large pot on medium heat. Toss in butter and melt. Add onions. Cook down until they are clear and just slightly brown on the edges. Add corn and cook for a few minutes. Add potatoes and cook down for a few minutes. Add seasonings and stir. Add the entire container of milk. Reduce heat to simmer for an hour, stirring occasionally. (Soup will look a little pink because of the paprika.) Ladle into bowls and eat with bread and butter.
I'd add a block of frozen chopped spinach for color!
