This is the best Corn Chowder I have ever made. I wrote the recipe as it is written in The New Basics Cookbook, but I do add more cilantro at the end. My husband cannot get enough of this chowder. We do use fresh corn off the cob, so as soon as he sees it is in, he wants this chowder! An updated version of an Old West...
Provided by Linda Knowles
Categories Cream Soups
Number Of Ingredients 13
Steps:
- 1. Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.
- 2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
- 3. Add the stock and potatoes. Continue cooking over medium heat until the potatoes are just tender, 12 to 15 minutes.
- 4. Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring constantly.
- 5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 miinutes. Serve immediately, garnnished with cilantro.
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Check it out »#weeknight #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #soups-stews #vegetables #fall #winter #chowders #dietary #low-cholesterol #seasonal #low-calorie #comfort-food #healthy-2 #low-in-something #corn #taste-mood #4-hours-or-less
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