corn chowder
(1 rating)
This is the best Corn Chowder I have ever made. I wrote the recipe as it is written in The New Basics Cookbook, but I do add more cilantro at the end. My husband cannot get enough of this chowder. We do use fresh corn off the cob, so as soon as he sees it is in, he wants this chowder! An updated version of an Old West favorite _ this is loaded with corn! The red pepper and cilantro give it a fresh new taste.
(1 rating)
yield
6 serving(s)
Ingredients For corn chowder
-
4 ozsliced bacon, cut into 1" pieces
-
2 Tbspunsalted butter
-
2 cchopped onions
-
2 Tbspunbleached all-purpose flour
-
4 cchicken broth
-
2 lgpotatoes, peeled and cut into 1/4" dice
-
1 chalf and half
-
4 ccooked corn kernels, drained
-
3/4 tspcoarsely ground black pepper
-
salt to taste
-
1 lgred pepper, cut into 1/4" dice
-
scallions (green onions), white bulb and 3 inches green, cut into 1/4" slices
-
1 Tbspchopped cilantro (fresh coriander), for garnish
How To Make corn chowder
-
1Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.
-
2Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
-
3Add the stock and potatoes. Continue cooking over medium heat until the potatoes are just tender, 12 to 15 minutes.
-
4Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring constantly.
-
5Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 miinutes. Serve immediately, garnnished with cilantro.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT