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Southern Corn Chowder

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Ingredients
  Bacon 1 Pound
  Onion 1 Large, thinly sliced
  Ears of corn/1 package, 16 ounce frozen whole kernel corn 10 Medium
  Chicken broth 4 Cup (64 tbs)
  Potato 1 Medium, cubed
  Carrots 2 , shredded
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Light cream/Milk 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Hot pepper sauce 4 Dash
  Instant mashed potato flakes 4 Tablespoon (Adjust Quantity As Needed)
  Bay leaves 2
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cook the bacon till it is crisp. Drain it and reserve the drippings. Crumble the cooked bacon and set it aside.

MAKING
2) In a stockpot or a 6-quart Dutch oven, cook the onions in 3 tablespoons of the reserved bacon dripping. Drain the cooked vegetable.
3) If fresh corn is being used, slice the kernel tops from the ears of the corn with a sharp knife. With the knife's dull edge, scrape the cobs.
4) Add the corn, chicken broth, carrots, potato and the cooked onion to the Dutch oven. Bring the concoction to a boil and let it boil for about 10 minutes or till the potato is tender.
5) To prepare the roux, pour just enough reserved bacon drippings into a skillet of 10-inches to reach 1/4-inch.
6) Stir in the flour till the mixture is smooth.
7) Cook over medium flame, stirring constantly, for 10 minutes or till the roux has turned golden brown.
8) To the vegetables in the Dutch oven, add the cream and milk and heat thoroughly.
9) Stir in the hot pepper sauce, pepper, salt and lemon juice.
10) Properly whisk the roux into the vegetable mixture and then add the crumbled bacon. Stir well.
11) Cook over low flame till the preparation has thickened and is thoroughly heated.

SERVING
12) Serve hot after garnishing with bay leaves.

TIP
If preferred, instant potato flakes can be added to the preparation, 2 tablespoons at a time, till the soup has reached the desired consistency.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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