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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A nice spicy corn chowder. Serve with homemade cornbread. Ingredients:
4 cups corn (fresh or frozen) |
1/2 lb bacon, cooked and crumbled |
3 cups diced onions |
1 teaspoon celery salt |
1/2 teaspoon cayenne pepper (optional) |
2 minced garlic cloves |
1 bay leaf |
3 cups peeled diced russet potatoes |
8 cups chicken stock (or more) |
1 cup milk |
1 cup heavy cream |
Directions:
1. Directions.
2. In a large saucepan, cook the bacon over medium-high heat until crispy and the fat is rendered.
3. Add the onions, celery salt, and cayenne, and cook until onions are soft.
4. Add the garlic and bay leaf and cook, stirring, for 30 seconds.
5. Add the potatoes and drained corn, and cook, stirring, for 1 minute.
6. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.
7. Add the milk and cream, and simmer for 5 minutes.
8. Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground black pepper.
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