Fresh Corn Chowder
By Coppermouse
A good bowl of corn chowder requires a balance of seasonings to hit the right comfort food note. Here that means savory bacon, onion and thyme with sweet carrot and corn
Ingredients
- 2 slices bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 cup diced carrot
- 1 medium Yukon gold potato, diced
- 1 tablespoon flour
- 3 1/2 cups low-sodium chicken broth
- 1 cup milk
- 1 teaspoon fresh thyme leaves
- 2 cups corn kernels (about 3 ears)
- Freshly ground pepper, to taste
- 3 teaspoons minced fresh parsley
Preparation
Step 1
In a large saucepan over medium heat, saute the chopped bacon until almost all the fat has rendered. Set bacon aside on a paper towel-lined plate. In the same pan, add the olive oil and then the onion and continue to cook until the onion is translucent, about 3 to 4 minutes. Add the diced carrot and potato and cook, stirring, until they begin to soften, about 6 minutes.
Sprinkle the flour over the vegetable mixture and stir to incorporate. Pour in the broth, milk and thyme and bring to a simmer over medium-high heat, stirring constantly. Lower the heat to maintain a simmer and cook for 10 minutes or until the potatoes and carrots are tender and the broth has thickened a bit. Add the corn and bring back to a simmer. Simmer for 5 minutes then season with pepper. Serve garnished with parsley and the reserved bacon.
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