Corn and Potato Chowder for Masako
photo by Roswells Test Kitch
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 tablespoon butter
- 4 slices bacon, diced
- 1⁄2 cup onion, chopped
- 1⁄2 medium green pepper, chopped
- salt and pepper, to taste
- 2 garlic cloves, minced
- 1 tablespoon flour
- 2 cups chicken stock
- 2 cups potatoes, peeled and diced 1/2 inch x 1/2 inch (baking or Idaho)
- 3⁄4 cup carrot, shredded
- 1 cup frozen corn kernels or 1 cup fresh corn kernels
- 2⁄3 cup half-and-half
- 1⁄4 teaspoon dried thyme
- 1⁄2 tablespoon hot pepper sauce (or to your taste)
- 1 tablespoon fresh Italian parsley, chopped (optional)
directions
- Melt butter in a soup pot over medium heat.
- Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
- Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
- Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
- Add the broth and potatoes. Cover the pot and bring to a boil. As soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender.
- Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
- Add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. Simmer additional 3-4 minutes. Check for salt and pepper and add more if desired.
- Sprinkle with parsley and serve.
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Reviews
-
This was perfect comfort food for a crisp fall evening. I happened to have severl partially-filled bags of thawed out food when our frrezer ggave out. Among them - diced potatoes and seet corn. Made this as instructedwith a couple of additions, becuse I'm weird like that. A stalk of celery, a dah of liquid amoke, one anchovy. Used smoky chipotle tabasco for the hot sauce. Glorious food! Topped with multigrain croutons.
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Very good! I would just note two things...we substituted milk for the half & half, and while the flavors were there, it was really thin. Added a little corn starch to thicken, but it wasn't quite the consistency that I'm sure the creamer would give. Second, I would halve the hot pepper sauce unless you want a sinus-clearing kick.
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A superb and EXTREMELY tasty chowder that was just like a FULL meal in a bowl! We both LOVED this - the creamy texture and the fact it was packed full of veggies, just great for a frosty day here in France! I made one tiny sub, I had NO green pepper, but I did have a celery stick in the pantry, so I added a diced celery stick to the chowder. We ate this with home-made bread for a very satisfying and filling luncheon dish. Made for the Aussie/NZ #24 recipe swap and the Belly Warmer Photo event in the Photos Forum. Merci! :-)
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.