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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A mish-mash of several recipes, but mostly based on a Real Simple version. The bacon gives it a good smokey taste and it's even fairly healthy! Anything that tastes this rich and is low fat....mmmmmm :) Ingredients:
4 slices bacon, diced |
3 green onions, thinly sliced (white and light green parts) |
2 teaspoons fresh thyme leaves |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon flour |
3 cups fat-free half-and-half (or use whole milk) |
1 cup chicken stock |
2 russet potatoes, peeled and cut into a 1/2-inch dice |
3 cups corn kernels, i've used leftover bbq'd corn and it works great. (from 4-6 ears, fresh or frozen, the carmelization really makes it taste great...) |
Directions:
1. Fry the bacon until browned and crisp, about 5 minutes.
2. Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
3. Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
4. Sprinkle flour over and stir to make a roux.
5. Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
6. Add the corn and cook for 5 minutes. Stir in the reserved bacon.
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