Missouri Corn Chowder

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes.
  • Combine 1/4 cup of each bell pepper in small bowl and set aside.
  • Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.
  • Sprinkle flour over and stir 5 minutes.
  • Gradually mix in 4 cups chicken stock.
  • Add thyme.
  • Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
  • Stir cream into soup.
  • Working in batches, puree soup in blender until smooth.
  • Season with salt and white pepper.
  • (Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate).
  • Saute reserved bell peppers and remaining 2 1/2 cups corn in medium nonstick skillet over medium-high heat until heated through, about 4 minutes.
  • Bring soup to simmer, thinning with more stock, if desired.
  • Ladle soup into bowls.
  • Garnish with sauteed corn and bell pepper mixture and serve.
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