Corn Chowder


I have decided to post Chowder and Soup recipes for the month of October - Fall is finally here! It's my favorite time of the year!

This came to me via email from an eldery lady who lives in Boston, she said, they have been making this for years, I tried it and it's fabulous!


CORN AND POTATO CHOWDER

2 lbs of bacon chopped
2 medium sweet yellow walla walla onions
3 russet potatos, peeled, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
2 cups (or more) whole milk

1 15-ounce can creamed corn
1 cup fresh or frozen corn kernels
1 tablespoon chopped fresh thyme or 1 teaspoon dried Chopped fresh thyme

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.

The copyright of the article Corn Chowder in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Corn Chowder in print or online must be granted by the author in writing.

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