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Sunday, January 23, 2011

Corn Chowder

This is a favorite of all but Allison who we have decided doesn't get to vote anymore on what recipes make it into our collection.  It is perfect for a cold day.  I make it with skim milk instead of whole unless I have company over than I go for the gusto.  You can taste the difference but it is still super yummy even with skim milk.  You can make it with fresh corn but I am way too lazy to go that route.  Serve it with lots of pepper sprinkled on the top.  (I have several recipes that only use a few pieces of bacon.  So I cook up a whole package of bacon and then freeze it into smaller portions.)

Corn Chowder
Serves 6-8

2 lbs frozen corn
4 slices bacon (4 oz) chopped fine
1 onion, minced
2 garlic cloves, minced
3 Tbsp flour
3 c chicken broth or 3 c water and 3 tsp chicken bouillon
2 c skim milk (or whole)
4 medium red potatoes, scrubbed and cut into 1/4 inch cubes
2 bay leaves
1/4 tsp dried thyme
1 c whipping cream
salt and pepper

1. Saute the bacon in a large pot over medium heat until crisp, about 8 minutes.  Stir in the onion and cook until softened, about 5 minutes.  Stir in the garlic and cook for 30 seconds.  Stir in the flour and cook for 1 minutes, scraping up any browned bits.  Stir in the broth, milk, potatoes, bay leaves, thyme and frozen corn.  Bring to a simmer and cook until potatoes are tender, about 30 minutes.
2. Stir in the cream and simmer till soup is hot but NOT boiling.  Stir in salt and pepper to taste.

Corn Chowder