Years ago, I made a corn chowder recipe that was delicious. These cold days had me thinking about making that recipe again.
The closest one I found, I am sharing with you. It is fantastic. I served it with a frozen grocery store French bread, but you can make your own. (I added a bread recipe, if you choose to do that.) You can get the frozen ones on sale, and I try and keep one in the freezer in case I need it. This is a very hearty, warm meal.
I hope you enjoy it.
Corn Chowder
12 ounces bacon
1 red pepper, diced
1 large onion, diced
¼ cup all purpose flour
1 tsp. salt
½ tsp. pepper
4 cups chicken broth
4 cups fresh sweet corn
3 cups russet potatoes, cubed
1 cup heavy cream
¼ tsp. cayenne pepper
Heat oven to 375°. Cook bacon 10-15 minutes, until cooked through but not crispy.
Remove from oven and chop (*reserve 2 tablespoons of bacon drippings).
In large soup pot on medium heat, add bacon drippings, onion and red pepper. Saute until onion is tender.
Reduce heat to low. Add flour, salt, and pepper and cook for 4 minutes, stirring constantly.
Add chicken broth slowly, whisking constantly.
Add potatoes, corn, and cooked bacon. Bring mixture to a boil.
Reduce heat to medium, cover, and simmer 20 minutes or until potatoes are tender.
Stir in heavy cream
Season with additional salt & pepper.
Garnish with shredded cheese and chopped green onion.
Easy Crusty Bread
French or Italian bread
Salted butter
Olive oil
Fresh of granulated garlic
Salt and pepper
Shredded mozzarella
Shredded Parmesan
Fresh parsley
In a mixing bowl, stir together butter, olive oil, garlic, salt and pepper.
Spread mixture over both bread halves, then wrap foil over bread and bake 10 minutes.
Remove bread from oven and sprinkle with cheese.
Bake until bubbly.
