Cindy has taken traditional corn chowder and made it even more delicious. Put away that heavy cream! This light and flavorful corn soup is a must on a cold night.
- Recipe -
• 6 slices bacon, cut into small pieces
• 2 T. butter
• 2 T. olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 carrots, peeled and chopped
• 2 ribs of celery, chopped
• 2 russet potatoes, peeled and chopped
• 4 cups frozen corn
• small handful fresh thyme, leaves taken off stems
• 1/4 cup flour
• 4 cups chicken stock
• 2 cups 2% milk
• 1 t. salt
• 1/2 t. black pepper
1. In soup pot over medium-high heat, cook bacon. Once browned, remove bacon onto paper towel and drain fat off pan into can or foil-lined container. Place the pan back on the heat and add the butter and olive oil. Add the onion, garlic, bell pepper, carrots and celery. Saute for about 5 minutes, until onion is tender. Stir in potato, corn and thyme. Cook for another 3 minutes.
2. Sprinkle flour into pan. Stir well and continue stirring for 3 minutes to make sure the flour begins to cook.
3. Stir in the chicken broth. Bring to boil, then reduce heat to medium-low. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
4. Stir in milk, bacon and salt and pepper. Turn heat up to medium and stir until slightly thickened and bubbly.
Note: Don't forget to taste for salt and pepper before you serve!
Download pdf recipe for: Corn Chowder