Well…it certainly does not FEEL like a fall day here – another delightful, almost 80 degree day – but I’m not complaining. Even with the warm weather, here is what’s cooking for dinner….homemade soup!! So yummy! The ingredient list seems long but don’t be fooled – it really is not difficult and its worth any effort. (And one more reason to get excited – I paid under three dollars for gas last night….WOOHOO!!)
Corn Chowder8 medium-size ears of corn4 slices bacon, cut into 1/2 inch pieces 1 medium-sized onion, finely chopped 2 cloves garlic, minced 3 TBL flour 3 cups chicken broth 2 medium red skin potatoes, cut in 1/4 inch pieces 1 tsp. minced fresh thyme 2 cups milk 1 cup heavy cream 1 tsp. salt 1/4 tsp. black pepper 1/3 cup white cheddar cheese1. Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside. Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater. Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.2. In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp. Remove with a slotted spoon and drain on a paper-towel-lined plate.3. Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown. Add garlic and cook for 1 minute. Add flour and stir constantly for 2 minutes.4. Whisk in chicken broth . Add potatoes, thyme, milk and grated corn and pulp. Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender. Using a potato masher, press down on the potatoes 4 to 5 times. Stir in cooked bacon.5. Add whole corn kernels and heavy cream and cook and additional 5 minutes or until corn is tender but still crunchy. Stir in salt and pepper. Ladle chowder into bowls. Top each serving with a little cheddar cheese, dividing equally. (If anyone can tell me how to “single space” the ingredients that would be wonderful….I tried everything)
One Reply to “Corn Chowder”
Okay, that recipe looks good. I like corn chowder, but have never made it myself.
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