Corn & Bacon Chowder - Lilana Zirkelbach |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Chowders can be a soup for other foods such as potatoes or corn. Ingredients:
2 slices turkey bacon, cut into 1/2 inch pieces |
2 tablespoons water |
2 teaspoons water |
1 onion, chopped |
1/2 yellow bell pepper, seeded and chopped |
2 1/2 cups basic chicken stock or 2 1/2 cups low sodium chicken broth |
2 medium potatoes, peeled and cubed |
2 cups corn kernels |
1/4 cup ligh cream |
Directions:
1. In a medium nonstick saucepan over medium-high heat, cook the bacon in 2 tablespoons of water until crisp. with a slotted spoon, transfer to a paper towel; discard the liquid.
2. Add the onion, bell pepper, and 2 teaspoons of water to the saucepan; saute until soft, about 5 mintues. Add the stock and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 mintues. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.
3. Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to serving temperature. Serve, topped with the bacon pieces.
|
|