Spinach and Corn Chowder

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READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
  • Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
  • Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
  • Add stock or water 2 cups at a time, whisking to prevent lumps.
  • Add corn, spinach and butter; simmer 10 minutes.
  • Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
  • **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.
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