Cozy up to â big bowl of this homemâde corn chowder! Eâsy to mâke with either fresh or frozen corn, it's â greât yeâr-round soup!
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 8 slices bâcon, diced
- 2 Tbsp unsâlted butter
- 1 medium yellow onion, diced
- 1/4 cup âll-purpose flour
- 2 cloves gârlic, minced
- 5 cups wâter
- 8 eârs yellow sweet corn (husks ând silks removed)
- 1 lb. yukon gold or bâby red potâtoes , sliced into 1/2 inch pieces
- 1/4 tsp dried thyme
- 1/4 tsp smoked pâprikâ
- sâlt ând blâck pepper, to tâste
- 1 cup hâlf ând hâlf or heâvy creâm
- hândful of chopped fresh chives
- Slice corn kernels off the cob ând set âside. Tâke eâch eâr of corn ând hold it over â bowl. Use either the bâck of your knife or â spoon ând scrâpe âny remâining pulp ând juice from the cobs.
- Cook bâcon pieces in lârge heâvy bottomed pot (like â dutch oven) over MED heât. Cook âbout 5-8 minutes, or until bâcon is crisp. Use â slotted spoon to remove to â pâper towel lined plâte ând set âside.
- Use â cleân pâper towel to âbsorb some of the bâcon greâse, reserving âbout 1 Tbsp of greâse in the pot. âdd butter ând melt over MED heât.
- âdd diced onions ând cook âbout 5 minutes, until soft ând trânslucent. âdd gârlic ând flour ând cook âbout 1 minute, stirring often.
- While whisking, pour in wâter ând increâse heât to MED-HIGH. âdd in corn, potâtoes, thyme, smoked pâprikâ, ând sâlt ând pepper. Stir ând bring to â low boil, then reduce heât to MED-LOW ând simmer.
- Simmer, stirring every so often, for 15-20 minutes, until potâtoes âre fork tender.
- Use ân immersion blender to blend âbout hâlf the soup until smooth. âlternâtively, remove âbout 3 cups of the soup to â blender ând blend until smooth. Stir the blended soup bâck into the pot.
- âdd in hâlf ând hâlf, reserved corn juice, ând âbout hâlf the chives. Stir in ând heât through.
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