shared by followers | following

Fresh Corn Chowder (adapted from Cook's Illustrated)

  • 6 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe comes from Cook's Illustrated, and it's one of my favorite versions of Corn Chowder. (You could use frozen corn, too.) I like the texture of both creamy and some crunch, because whole corn is added toward the end of the soup's cooking time. I added red bell pepper for color and flavor, but you could leave that out. I didn't have salt pork, so I took a chance and used quality thick-cut bacon. It worked out great, especially with a garnish of crispy bacon on top. The Buttered Rosemary Skillet rolls paired perfectly with this recipe. You can find the bread recipe at: http://www.keyingredient.com/recipes/145754/buttered-rosemary-rolls-adapted-from-the-pioneer-woman/ Great soup!

More recipes by Foodiewife F.

views icon 6060 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In