Sweet Corn and Potato Chowder |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Woman's World Magazine 10/26/04. Creamy, delicious and quick! Ingredients:
4 slices bacon |
1/2 lb small red potato, cut into 1/2-inch pieces |
2 large shallots, chopped, about 1/4 cup |
1/4 cup all-purpose flour |
4 cups milk |
2 (11 ounce) cans corn kernels, drained |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
Directions:
1. In large pot over medium-high heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble and reserve.
2. To drippings in pot, add potatoes, cook, stirring occasionally, until lightly browned, about 12 minutes. Add shallots and flour; cook, stirring, until flour is absorbed, 1 minute. Add milk, corn, salt and cayenne.
3. Increase heat to high; bring to boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Stir in reserved bacon.
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