Login
Create Account
Jeanne's Bacon Corn Chowder
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
This simple combination of sweet corn, bacon, potatoes and tomatoes makes a hearty chowder that's full of fresh summer flavors. Served with a salad, it makes a terrific, easy meal. One of Mom's recipes. She always added butterballs to it, but I never liked them, so I left them out. You can always add them if you like them.
-
Main Ingredient
Corn
-
Category: Soups
-
Cuisine: American
-
Prep Time: 60 min(s)
-
Cook Time: 35 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: lynnegee
-
Posted On: Apr 02, 2013
Number of Servings:
Ingredients:
- 1 cups - Cope's Frozen Corn Thawed
- 1 cans - Creamed Corn
- 1/4 pounds - Bacon cut into half-inch pieces
- 4 - Potatoes cut into 1/2-inch cubes
- 1/4 cups - Butter Cubed
- 1 cans - Diced Tomatoes undrained
- 3 1/2 cups - Low Sodium Chicken Broth
- 1/4 cups - Heavy Cream
- 1 dashes - Nutmeg
- 1/2 teaspoons - Salt
- pinchs - Pepper
- 6 tablespoons - All Purpose Flour
- 2 teaspoons - Butter
- - Salt To Taste
Directions:
In a medium-sized soup pot, fry the bacon until crisp. Using a slotted spoon, transfer to a paper towel-lined plate and set aside.
Drain all but 1 tablespoon of the bacon fat from the pan, add the butter and heat over medium heat. Stir in flour and nutmeg until smooth.
Gradually whisk in the chicken broth and add potatoes. Cover and bring to a simmer. Cook until the potatoes are barely tender, about 6 minutes, then add the corn and bacon to the pan. Season with salt and pepper, cover and continue cooking, stirring occasionally, for 10 minutes.
Using a slotted spoon, transfer 1 to 1-1/2 cups of the corn kernels, potato chunks and bacon to a bowl and set aside. Using a hand-held blender (or conventional mixer), purée the remaining soup until smooth. Return the reserved solids to the pan along with the tomatoes. Cook for 1 to 2 minutes, tasting and adjusting the seasoning as needed.
Stir in the heavy cream. Heat until hot, about 10 minutes. Ladle into serving bowls and garnish with parsley.
To make the butterballs, mix the flour, butter, salt, and enough water to make a stiff paste. Roll into small balls and boil in the soup for 5 minutes before serving.
Comments