Corn Chowder - cooking recipe

Ingredients
    4 slices bacon, diced
    3 green onions, thinly sliced (white and light green parts)
    2 teaspoons fresh thyme leaves
    3/4 teaspoon salt
    1/4 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...)
Preparation
    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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