Easy and Yummy Corn Chowder |
|
 |
Prep Time: 15 Minutes Cook Time: 28 Minutes |
Ready In: 43 Minutes Servings: 6 |
|
I found the original recipe in Family Circle magazine. They say that it freezes well. This recipe is good and my kids love it too. It makes a lot, so plan on freezing some! Ingredients:
4 (15 ounce) cans corn, drained |
4 slices bacon, cut into 1/2 in. pieces (optional) |
1 medium onion, finely chopped |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
3 cups low sodium chicken broth or 2 (15 ounce) cans broth |
2 medium red potatoes, cut into 1/4 in. pieces |
1 teaspoon thyme |
2 cups milk |
1 cup heavy cream or 1 (12 ounce) can evaporated milk |
1 teaspoon salt |
1/4 teaspoon pepper |
shredded cheddar cheese, for topping |
Directions:
1. Chop onion, set aside. In a food processor, puree 2 cans of corn so that it is a little chunky. Set aside.
2. In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
3. Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. If you did not make the bacon, drizzle the pan with olive oil before adding the onion. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.
4. Whisk in chicken broth. Add potatoes, thyme, milk (regular milk at this time), and pureed corn. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.
5. In a food processor, pulse the remaining 2 cans of corn for about 3-5 seconds, depending on the consistency that you like. Add the rest of the corn and heavy cream and cook an additional 5 minutes. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheddar cheese.
|
|