Corn Chowder

Recipe by DeeCooks
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon, diced
  • 3
    green onions, thinly sliced (white and light green parts)
  • 2
  • 34
    teaspoon salt
  • 14
    teaspoon pepper
  • 1
    tablespoon flour
  • 3
    cups fat-free half-and-half (or use whole milk)
  • 1
    cup chicken stock
  • 2
    russet potatoes, peeled and cut into a 1/2-inch dice
  • 3
    cups corn kernels, I've used leftover BBQ'd corn and it works great. (from 4-6 ears, fresh or frozen, The carmelization really makes it taste great...)
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DIRECTIONS

  • Fry the bacon until browned and crisp, about 5 minutes.
  • Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
  • Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
  • Sprinkle flour over and stir to make a roux.
  • Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
  • Add the corn and cook for 5 minutes. Stir in the reserved bacon.
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