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Potato Corn Chowder
Potato Corn Chowder

Before you jump to Potato Corn Chowder recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

Healthy eating promotes a feeling of health and wellbeing. Increasing our consumption of healthy foods while decreasing the intake of unhealthy ones plays a role in a more balanced feeling. A piece of pizza doesn’t have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthier foods for something to eat between meals. Shopping for snacks can be a difficult task because you have countless options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Eating almonds is an excellent option as long as you do not have a nut allergy. Almonds offer a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. These nuts contain plenty of vitamins E, B2, and manganese. Almonds, like turkey, have the enzyme tryptophan which can often allow you to be sleepy. Regarding almonds, however, they wont allow you to yearn for a nap. These nuts relax the muscles and offer a general sense of relaxation. Almonds frequently give a general increased feeling of well-being.

You will not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to potato corn chowder recipe. To cook potato corn chowder you only need 12 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Potato Corn Chowder:
  1. Provide Marble or any kind of potato
  2. Provide Sweet corn kernels
  3. Get Small onion
  4. Get Dried celery leaves
  5. Get Water
  6. Prepare Salt
  7. Use Pepper
  8. Get Chili powder
  9. Prepare roux
  10. Take Flour
  11. You need Powdered milk
  12. You need Butter
Steps to make Potato Corn Chowder:
  1. Wash and peel the potatoes. Slice into bite-size pieces.
  2. Boil the potatoes in your 2 cups water until slightly tender and set aside.
  3. While the potatoes are boiling, peel and chop the onion finely and open the canned corn. DO NOT DRAIN!
  4. In a large enough saucepan, melt the butter and saute the onions, making sure to keep the flame on low heat to prevent the butter from burning.
  5. Combine the flour and powdered milk before adding into the onion and butter. This is your roux, and will be used as a thickener for the chowder. - - Note: instead of using powdered milk, you can use fresh milk and just add it in the next step.
  6. Once the butter has been absorbed by the flour and milk, add a little of the liquid from the canned corn and mix until you get a paste-like consistency.
  7. Continue adding the liquid slowly, making sure the mixture is free from lumps, until you have drained the can.
  8. Add the boiled potatoes and the corn and bring to a boil.
  9. Add in the dried celery leaves, crushing to make a fine powder. Season with salt, pepper and chili powder as needed. - - Note: if using fresh celery, add in the chopped stem and leaves after simmering.
  10. Keep on low flame and simmer for 5-10 minutes, making sure to give it a stir now and then to prevent the potatoes from clumping.
  11. Serve and enjoy! :)

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