GRANDMA BETTY'S CORN CHOWDER

Grandma Betty's Corn Chowder image

Provided by Betty Sims

Time 55m

Number Of Ingredients 19

Previous Next

1 Tbsp unsalted butter
1 Tbsp olive oil or veg. oil
2 slice bacon, cut into pieces
1/2 large onion, chopped
1/2 large carrots, chopped
1 stalk(s) celery, chopped (1/2 c.)
1/2 c red pepper, chopped (1/2 c.)
1 clove garlic, minced
1/2 tsp thyme
3 Tbsp unsalted butter
1/3 c flour
1/2 tsp black pepper and salt
2 c half & half
1 1/2 c whole milk
2-3 medium potatoes, peeled and diced (yukon gold or russett)
1 bayleaf
1 tsp cayenne pepper (more to taste)
3 ears of sweet corn (roasted or raw and cut off cob or thawed frozen corn or 2 cans of corn, drained
3/4 c mexican blend shredded cheese or a shredded mild cheddar cheese (more if you like cheesy soup)

Steps:

1. In a large saucepan or stock pot, melt butter and oil over medium heat. Add bacon pieces and cook until slightly crispy. Add onions and cook for 4-5 minutes, until soft. Remove bacon and onions and add rest of vegetables.
2. Saute' for about 5 minutes. Add the bacon and onions back in and stir well. Add flour and stir to coat vegetables. Add milk and bay leaf. Bring to a boil, stirring continually to blend and smooth. Add half & half cream and potatoes. Boil for about 8-10 minutes.
3. Lower temperature to low heat. Add corn. If using roasted corn, cut the corn from the cobs and add to the pot; or add the thawed frozen or canned corn. Add black pepper and cayenne pepper and salt to taste. Remove the bay leaf.
4. Simmer on low until corn and potatoes are tender..about 15-20 minutes. If soup gets too thick add 1/2 c. warm water or more milk. If it isn't thick enough, add more shredded cheese (about 1/2 c.).