Saturday, 3 October 2015

Corn Chowder

This is one of my favourite soups to make when the weather gets cooler. If I can find serving size bread bowls I hollow out the buns and serve the soup in the bowls. The soup seeps into the bread and it is so delicious. Corn Chowder


8 slices Bacon, Cut Into Pieces

2 whole Onion, Chopped

3 celery stalks, diced

3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)

3 large peeled potatoes, , diced

2 cans (12oz) Kernel corn

1/2 cup All-purpose Flour

6 cups Chicken Stock Or Broth

4 cups Half-and-half

2 cups (heaping) Grated Monterey Jack (with peppers if available)

2 cups grated cheddar cheese

½ cup grated parmesan cheese

1/2 cup Sliced Green Onions

Bread Bowls (optional)


In a large pot, add bacon and cook until tender crispy.

Remove bacon and set aside.

If there is too much bacon fat remove some. Then add the onions and celery and cook until they are soft.

Then add diced bell peppers and the potatoes, cook for about 5- 10 minutes.

Add corn and continue cooking for another minute.

Sprinkle flour evenly over the top and stir to combine.

Pour in broth and stir well

Add thyme and freshly cracked black pepper.

Allow this to thicken for 3 or 4 minutes, then reduce heat to low, cover and simmer until the potatoes are tender and soft.

Stir in half and half.

Stir in cheeses.

Stir in cooked bacon.

Check seasonings. Add salt and pepper as needed.

Hollow out the bread bowls and warm in the oven.

Ladle into hollowed out bread bowls and sprinkle with green onions.

Print Recipe:Corn Chowder

Chop bacon. cook until tender crisp.

Remove cooked bacon to a paper towel lined plate. Set aside.

Add onions and celery to the bacon drippings. Cook until soft.

Add peppers and potatoes, cook until vegetables are soft.

Add corn. Continue cooking for a couple more minutes.

Sprinkle in the flour, and stir.

Add chicken broth, stir.

Bring soup to a boil, then reduce to a simmer and cook until potatoes are soft.

Add half and half and cheeses.

Stir in bacon.

Add salt, pepper and thyme.

Hollow out bread bowls, warm in the oven.

Ladle  soup into the bread bowls. Sprinkle soup with green onions.

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