I couldn’t find one corn chowder recipe online that I liked in it’s entirety so I snagged parts from a few different ones & here’s what I came up with…

Ingredients:
2 cans corn
3 cu chicken broth
1/2 half & half
6 slices bacon
1 onion- chopped
3 yellow potatoes– peeled, cut into 1″ cubes
8 oz shredded cheddar cheese
1/4 cu flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme (some recipes used “tumeric” instead but I didn’t have that, nor do I know what is is)

In your large pot cook bacon over med-low until crispy. Some recipes call for you to drizzle the pan with olive oil but I just don’t see the point, for me bacon is fatty enough that it doesn’t need something extra to not stick to the pan. Once crispy remove from pot with slotted spoon. Add onions & saute until translucent. If they start to stick than go ahead and add a drizzle of olive oil. Next add your flour, salt, pepper & thyme. Cook the flour/onion mixture for 3 minutes stirring well. Add chicken stock & potatoes. Simmer for 15 minutes or until potatoes are tender. Add corn, half & half, cheese & season with additional s & p if necessary. Heat through for another 3 minutes & serve hot with bacon bits as topping. Guaranteed to warm your belly!

(I’ll add a picture later when we heat it up for lunch, after writing this I’m half-tempted to eat some for breakfast!)

Here’s a few pics from this morning, hope you’re not getting tired of all the snow posting, I just can’t get over it!

Inspired? Share the Love...

Facebook

Twitter

Pinterest

Google+