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Corn Chowder

Thrifty.Chef's picture
Ingredients
  Bacon slices 4 , cut into 1 inch strips
  Green onions/1 medium size yellow onion, peeled and chopped 4 , trimmed and chopped
  Sweet pepper 1 Medium, cored, seeded and chopped (Red / Green Colored)
  Water 1 Cup (16 tbs)
  Sweet corn/1 package, 10 ounces frozen whole kernel corn 2 Cup (32 tbs), frozen (Cut From 4 Medium Size Ears)
  Half and half/Milk 2 Cup (32 tbs)
  Minced parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

1. Cook the bacon in a 2-quart saucepan over moderately high heat until crisp—about 5 minutes. Using a slotted spoon, remove the bacon to paper toweling to drain. Set aside.
2. Pour all but 2 tablespoons of the bacon drippings from the saucepan, add the green onions and red pepper, and cook for 5 minutes over moderate heat, or until the vegetables are soft. Add the water and corn, and simmer, covered, for 10 minutes. If you are using frozen corn, break up the block with a fork and cook for 5 minutes.
3. Add the half-and-half, and reheat, uncovered, to serving temperature. Do not let the soup boil or it may curdle. Stir in the parsley, salt, and black pepper. Sprinkle each serving with some of the reserved bacon.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday
Cook Time: 
25 Minutes

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