{"id":107,"date":"2016-06-27T21:28:53","date_gmt":"2016-06-27T21:28:53","guid":{"rendered":"http:\/\/jessepannell.com\/?page_id=107"},"modified":"2016-06-27T21:28:53","modified_gmt":"2016-06-27T21:28:53","slug":"red-potato-and-corn-chowder","status":"publish","type":"page","link":"https:\/\/jessepannell.com\/index.php\/recipes\/human-recipes\/soups\/red-potato-and-corn-chowder\/","title":{"rendered":"Red Potato and Corn Chowder"},"content":{"rendered":"

Red Potato and Corn Chowder<\/strong><\/p>\n

Ingredients<\/strong>
\n2 tablespoons coconut oil
\n1\/2 cup cooked ham, chopped
\n1\/2 medium onion, chopped
\n1\/2 teaspoon dried thyme
\n4 medium red potatoes, cut into 1\/2 inch cubes
\n2 cups chicken stock (can use broth but it\u2019s hardier with stock)
\n1 can (16 oz) whole cornel corn
\n1 can (4 oz) whole cornel corn (drained)
\n2 cups half and half
\n3 tablespoons butter
\n3 tablespoons flour<\/p>\n

Directions<\/strong>
\nMelt coconut oil over medium heat, in a Dutch oven, and add ham and chopped onion<\/p>\n

Saut\u00e9 until onion is tender<\/p>\n

Add thyme and potatoes cooking for a few minutes<\/p>\n

Add stock and bring to a boil, lower heat and simmer until potatoes are almost tender<\/p>\n

While potatoes are cooking, pour the 16 oz can of corn in a blender and blend until smooth. You can also do this with a stick blender but make sure your container is deep enough to not throw corn and liquid all over your kitchen. Believe me I have done this and it\u2019s no fun cleaning the walls, cabinets and if you\u2019re un-lucky enough the ceiling.<\/p>\n

Once the potatoes are tender add the corn from the blender, the drained corn and half and half.<\/p>\n

Heat until simmering again<\/p>\n

Melt the 3 tablespoons of butter, in a small bowl or pan, and mix in the 3 tablespoons of flour, take a small amount of the liquid from the Dutch oven and mix into the paste. Continue to add liquid until you have a nice smooth liquid you can pour back into the pot.
\nOnce you have a nice liquid you can pour back into the pot stir into the soup and simmer until thickened.<\/p>\n

Season with salt and pepper to taste<\/p>\n

Equipment<\/strong>
\nCutting board
\nKnife
\nDutch oven \u2013 or other suitable pan
\nSmall bowl or pan
\nMeasuring cup \u2013 wet and dry
\nMeasuring spoons \u2013 wet and dry<\/p>\n","protected":false},"excerpt":{"rendered":"

Red Potato and Corn Chowder Ingredients 2 tablespoons coconut oil 1\/2 cup cooked ham, chopped 1\/2 medium onion, chopped 1\/2 teaspoon dried thyme 4 medium red potatoes, cut into 1\/2 inch cubes 2 cups chicken stock (can use broth but … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":86,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/107"}],"collection":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/comments?post=107"}],"version-history":[{"count":1,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/107\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/107\/revisions\/108"}],"up":[{"embeddable":true,"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/pages\/86"}],"wp:attachment":[{"href":"https:\/\/jessepannell.com\/index.php\/wp-json\/wp\/v2\/media?parent=107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}