Cheese and Bacon Corn Chowder
Ready In: 50 mins
Serves: 8
Ingredients
- 1⁄4 cup flour
- 1⁄2 cup butter
- 2 medium onions, chopped (or 4 leeks)
- 3 potatoes, peeled and diced (3 cups)
- 1 bay leaf
- 1 teaspoon thyme or 1 teaspoon sage
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon nutmeg
- 2 (10 ounce) cans corn, drained
- 6 cups chicken stock
- 4 cups milk
- 8 slices cooked crumbled bacon
- 1⁄4 cup green onion (optional)
- 1⁄2 cup white wine (optional but really adds)
- 2 cups grated old cheddar cheese
Directions
- Fry onion in butter, then gradually blend in flour and spices (except nutmeg) adding some stock if necessary so it doesn't glop up and get lumpy.
- Stir in stock, milk and potatoes, bring to boil, reduce, cover and simmer 30 min or until the potatoes are tender.
- Add the corn, bacon, nutmeg and wine, simmer 5 minutes. Stir in cheese and heat through till melted. If using, sprinkle with green onions.
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