Sarah's Corn Chowder
By á-1344
Ingredients
- 6 ears of fresh corn or 3 cups frozen whole kernel corn
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped green sweet pepper
- 1 tablespoon cooking oil
- 1 14-ounce can chicken broth
- 1 cup cubed, peeled potato (1 medium)
- 4 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 3 slices bacon, crisp cooked, drained, and crumbled, or 2 tablespoons cooked bacon pieces
- 2 tablespoons snipped fresh parsley (optional)
Details
Servings 6
Preparation
Step 1
1. If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 3 cups corn, set corn aside
2. In a large saucepan cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in the chicken broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes. Stir in corn. Cook, covered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
3. In a small bowl combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add crumbled bacon; heat through. If desired, garnish each serving with parsley.
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