Monday, October 8, 2012

Corn Chowder // A Recipe


- 3 slices bacon, diced
- 1 small onion, diced
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/4 cup flour
- 1 (32 oz.) package chicken broth
- 2 cups cubed frozen hash brown potatoes
- 3 cups fresh corn cut from the cob (about 4 ears) or 1 1/2 cans of corn
- 1/2 cup heavy cream


In a large saucepan, cook bacon until crisp. Using a slotted spoon, remove from pan and set aside. Discard all but 1 Tbsp. drippings and add onion, pepper, and nutmeg to saucepan. Cover and cook over low heat for 10 minutes, or until onion is soft. Stir in flour and cook 3 minutes more. Whisk in broth, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked bacon.

Yield: 6 servings

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