Sweet Summer Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I found the original recipe of Summer Corn Chowder in Parade 2005. Over time, I've made it into my own thru much SIMPLICITY. Ingredients:
1/2 lb hickory smoked bacon, diced |
1 yellow sweet onion, diced |
1 1/2 teaspoons minced garlic |
1 teaspoon pepper |
4 cups water |
3 teaspoons chicken bouillon powder |
2 russet potatoes, peeled, diced |
2 lbs sweet white corn, frozen |
3 cups dairy creamer |
2 -15 ounces canned diced tomatoes |
1 tablespoon dried basil |
1 tablespoon sugar |
cornstarch |
water |
Directions:
1. In a soup pot, cook diced bacon according to pkg directions. Add diced onion, garlic and pepper.
2. Add 4 cups water, chicken bouillon and diced potatoes; bring to boil. Cover and simmer 20 minutes; stir throughout.
3. Add frozen corn; cover and continue to simmer 10 minutes.
4. Add creamer, sugar and basil; allow mixture to simmer for an additional 15 minutes.
5. Remove HALF of this mixture; puree.
6. Add diced tomatoes; simmer for 10 minutes;
7. Puree to desired consistency; stir well and serve HOT.
8. Use a corn starch and water mixture to thicken as needed.
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