Cheese and Bacon Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I kind of took a regular corn chowder with cheese recipe and made some adjustments! This makes a whack of soup. Filling and hearty. Ingredients:
1/4 cup flour |
1/2 cup butter |
2 medium onions, chopped (or 4 leeks) |
3 potatoes, peeled and diced (3 cups) |
1 bay leaf |
1 teaspoon thyme or 1 teaspoon sage |
1 teaspoon worcestershire sauce |
1/2 teaspoon cumin |
1/4 teaspoon nutmeg |
2 (10 ounce) cans corn, drained |
6 cups chicken stock |
4 cups milk |
8 slices cooked crumbled bacon |
1/4 cup green onion (optional) |
1/2 cup white wine (optional but really adds) |
2 cups grated old cheddar cheese |
Directions:
1. Fry onion in butter, then gradually blend in flour and spices (except nutmeg) adding some stock if necessary so it doesn't glop up and get lumpy.
2. Stir in stock, milk and potatoes, bring to boil, reduce, cover and simmer 30 min or until the potatoes are tender.
3. Add the corn, bacon, nutmeg and wine, simmer 5 minutes. Stir in cheese and heat through till melted. If using, sprinkle with green onions.
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