Sunday, February 24, 2013

Corn Chowder



Serves 6-8
  • 4 slices of bacon, chopped
  • 1 large onion, peeled and chopped
  • 4 medium russet potatoes, peeled and diced
  • 2 C fresh or frozen corn kernels
  • 2 C whole milk
  • 2 C chicken broth
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 4 oz can chopped green chilies
  • 1 C heavy cream
  • Cheddar cheese (optional)
Cook the bacon, onion, and potatoes; set aside.

In a blender, blend 1 cup of corn and 1 cup of milk for about 1 minute; set aside.

In a large pot, combine chicken broth, corn mixture, remaining milk, remaining corn, pepper, salt, green chilies, bacon, onions, and potatoes. Cook on medium-high heat, stirring occasionally until everything is heated through and soup begins to bubble.

Turn the heat down to low, add the heavy cream, and simmer for 15-20 minutes, until soup thickens.

Serve with more salt and pepper if desired, and shredded cheddar cheese.

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