Sweet Corn and Potato Chowder
"From Woman's World Magazine 10/26/04. Creamy, delicious and quick!"
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 slice bacon
- 226.79 g small red potato, cut into 1/2-inch pieces
- 2 large shallots, chopped, about 1/4 cup
- 59.14 ml all-purpose flour
- 946.36 ml milk
- 2 (623.68 g) can corn kernels, drained
- 1.23 ml salt
- 0.61 ml cayenne pepper
directions
- In large pot over medium-high heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble and reserve.
- To drippings in pot, add potatoes, cook, stirring occasionally, until lightly browned, about 12 minutes. Add shallots and flour; cook, stirring, until flour is absorbed, 1 minute. Add milk, corn, salt and cayenne.
- Increase heat to high; bring to boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Stir in reserved bacon.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A blend of my normal potato soup and corn chowder this was an intriguing recipe to try. We thought it was very good as is but next time I make it I think I will sub one of the cans of corn with a can of creamed corn as I thought there were too many corn kernels in it and I will serve it with shredded cheddar cheese. Thank you for introducing me to a blend of two of my favorite soups.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
