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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adapted a recipe from and it came out delicious. Ingredients:
6 slices thick cut apple smoked bacon |
1 medium onion, diced |
1 fennel bulb, diced |
4 garlic cloves, chopped |
2 cups potatoes, diced |
8 ounces frozen corn |
1 tablespoon cayenne, sauce franks redhot |
salt and black pepper |
1 tablespoon vegetable oil |
1 tablespoon flour |
1 cup heavy cream |
4 cups chicken or 4 cups vegetable stock |
Directions:
1. Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.
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