Back Bay Corn Chowder
- Ready In:
- 4hrs 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 8 slices bacon, cut into 1/2 - inch dice
- 1 cup onion, finely chopped
- 3 celery ribs, finely chopped
- 1 1⁄2 teaspoons dried thyme
- 1⁄2 cup all-purpose flour
- 4 cups chicken or 4 cups vegetable broth
- Tabasco sauce
- 4 cups red potatoes, diced
- 1 (16 ounce) package frozen white corn, defrosted (I used 2 15.25 ounce cans sweet corn, drained)
- 1 cup heavy cream
directions
- Cook the bacon in a large skillet over medium heat until crisp. Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften. Add the flour and cook, stirring, over medium heat for 3 minutes. Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring mixture to a boil.
- Transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker. Add the potatoes and corn. Cover and cook on high for 3 hours or low for 6-7 hours.
- At the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes. Season with salt and Tabasco.
- Serve the chowder hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p> <br /><br /><br />Born and raised in Utah..Married an AF guy...moved back home and pulled out the crockpot <br /><br />I like to cook...Love to eat...The DH loves to cook...so now I'm a SAHGM and the daughters and little ones have moved back into my home...EMBRACE THE CHAOS! is my new motto..*sigh* I had just gotten the hang of cooking for two...now back to cooking for 7 plus however many more walk in...LOVE my crockpots...both my daughters are decent cooks and we have fun together in the kitchen...I told them when they fought as youngsters they'd be friends someday...Mama is ALWAYS right!</p>