Corn Chowder
Corn Chowder
Cook
1/2 lb bacon
Cool & chop in narrow strips. Set aside.
In a large soup pot, heated to medium, saute:
1 Tbsp bacon grease (or oil)
1/2 cup onions, finely diced
1/2 cup green bell peppers, finely diced
1/2 cup red bell peppers, finely diced
1 Tbsp jalapeno pepper, minced
Continue to cook for 5 minutes, stirring regularly.
Deglaze pan with:
1/2 cup chicken broth
Immediately add:
4 cups chicken broth
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
1/8 tsp cayenne pepper
Bring to a rolling boil, then add:
2 lbs potatoes, peeled and cut into 1/4" cubes
Reduce heat to medium-low (retain a low boil) and cook for 12-15 minutes.
Then add:
1 (16 oz) pkg frozen white sweet corn
Continue to cook 5 minutes.
Prepare flour paste in a pint jar:
4 Tbsp flour
1/2 cup hot tap water
Cover tightly and shake until flour completely dissolves.
Whisk the flour paste into the boiling broth. Continue to stir for 2 minutes while cooking the thickened soup.
Finally, stir in:
1 cup heavy cream (or whole milk)
Garnish with chopped bacon and serve hot.
Brenda’s tips:
Serving size: 4-6 servings
Brenda generally uses bouillon + water in place of chicken broth when making soup.
Always a good idea to double the bacon.
