Corn chowder

Corn chowder
Corn chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups red potatoes, peeled and diced (1/2-inch)

  • 4

    tablespoons butter, plus 1 tablespoon

  • 1

    sweet onion, diced

  • 1

    Anaheim pepper, small dice

  • 1/4

    cup diced poblano peppers

  • 1

    tablespoon minced garlic

  • 3/4

    cup diced bacon

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly cracked black pepper

  • 1/2

    cup heavy cream

  • 1/2

    cup freshly minced cilantro leaves

  • 6

    cups homemade chicken stock

  • 2

    cups fresh corn kernels

Directions

1. In a medium saucepan, cover the diced potatoes with 3 cups of stock and bring to a boil over medium heat. Cook until fork tender, about 15 minutes. Then remove from heat and set aside. 2. In a large stock pot over medium-high heat, add the 4 tablespoons of butter, and once melted, add the diced onions, half of the corn kernels and the peppers. Sauté until golden brown, about 6 to 8 minutes. Add the garlic and cook for 1 minute more, stirring frequently. 3. Stir in 3 cups of the stock and simmer for 30 minutes. Cool the mixture for about 5 minutes, and then carefully add it to a blender and puree. 4. Wipe the stock pot clean, put it over medium-high heat and add the bacon. Cook until crisp, then drain on a paper towel lined plate. Add the remaining 1 tablespoon of butter to the bacon fat, along with the remaining corn. Season with the salt and pepper and sauté for 4 to 5 minutes. Add the stock and potatoes and combine well. Stir in the heavy cream, add the corn puree mixture. Heat through and adjust seasoning, if necessary.

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