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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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A thick chowder great for cold winter days with family all around. Ingredients:
1 lb bacon, cut in 1-2 inch pieces |
1 large onion, chopped |
4 bell peppers (any colour), seeded and chopped |
10 cups water |
4 tablespoons vegetable stock powder (oxo or other) |
8 medium potatoes, peeled and cubed |
8 cups frozen corn, thawed |
1 cup light cream |
3-4 tablespoons cornstarch |
salt to taste |
pepper to taste |
Directions:
1. In a large nonstick frying pan, fry the bacon pieces until done but not crispy. Remove bacon pieces from heat and set aside, allowing grease to drip off while sitting. Pour all but a bit of the remaining grease out of the pan and return it to the heat.
2. Add onion and peppers to the remaining grease and saute until softened, about 10 minutes.
3. While sauting onions and peppers, bring potatoes, water and vegetable stock powder, salt and pepper to a boil.
4. Reduce heat under potatoes and simmer, stirring frequently, until potatoes are soft, about 15 minutes.
5. Stir in the corn and cooked bacon, and heat 5 to 10 minutes more, stirring frequently to avoid scorching.
6. Finally, mix the cornstarch with water and stir in to thicken the chowder. Add the cream and stir to heat and distributed.
7. Remove from heat and serve.
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