Smoky Corn Chowder
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 10 slice bacon
- 29.58 ml butter
- 6 green onions, sliced thin,1/3 cup of green tops reserved for sprinkling over servings
- 2 small potatoes, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 118.29 ml dry white wine
- 2 vegetable bouillon cubes, dissolved in
- 473.18 ml water
- 1 can cream-style corn
- 1 can regular canned corn niblet
- 236.59 ml evaporated low-fat milk
- 4.92 ml salt
- 0.61 ml pepper
- 113.39 g cream cheese with herbs, cut into bits
directions
- Cook the bacon in a skillet until crisp.
- Remove and put on paper towels to drain.
- Crumble and reserve.
- Sweat onions, potatoes, and garlic in the butter in a medium-sized saucepan over moderate heat for about 5 minutes.
- Add the wine and cook until the wine has evaporated, about 5 minutes.
- Add vegetable stock, cream-style and niblet corn and cook another 10 minutes.
- Add milk, salt, pepper and cream cheese and heat to scalding (careful not to boil as milk will curdle), breaking up any chunks of cream cheese against sides of pot.
- Stir in bacon.
- Sprinkle each serving with some of the reserved green onion tops.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.