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CORN CHOWDER #2 Serve with green salad and bread.
5 strips of bacon cut into ½-inch pieces
2 tablespoons unsalted butter
2 cups chopped onions
2 tablespoons flour
4 cups chicken stock
2 large potatoes, peeled and diced
1 cup half and half
4 cups fresh or frozen corn, thawed
Salt and pepper to taste
- Cook bacon in large stockpot over medium-low heat until wilted and fat is rendered. Add butter and cook until butter is melted. Add onions and sauté for 10 minutes or until translucent. Add flour and mix well. Cook for 5 minutes, stirring occasionally.
- Add chicken stock and potatoes. Increase heat slightly and cook for 10 to 15 minutes or just until potatoes are tender.
- Stir in the half and half, corn and salt and pepper. Be sure to keep tasting for seasonings. Cook for 10 minutes, stirring occasionally.
- You can add 1 cup of chicken and a dash of Tabasco or other hot sauce and cook just until warmed through.
Serves 8
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