Corn & Fennel Chowder

Name: Corn & Fennel Chowder
Ingredients: 6 slices thick cut apple smoked bacon; 1 medium onion, diced; 1 fennel bulb, diced; 4 garlic cloves, chopped; 2 cups potatoes, diced; 8 ounces frozen corn; 1 tablespoon cayenne, sauce Franks RedHot; salt and black pepper; 1 tablespoon vegetable oil; 1 tablespoon flour; 1 cup heavy cream; 4 cups chicken or 4 cups vegetable stock

12 ingredients

1 steps

Ingredients

6 slices thick cut apple smoked bacon
1 medium onion, diced
1 fennel bulb, diced
4 garlic cloves, chopped
2 cups potatoes, diced
8 ounces frozen corn
1 tablespoon cayenne, sauce Franks RedHot
salt and black pepper
1 tablespoon vegetable oil
1 tablespoon flour
1 cup heavy cream
4 cups chicken or 4 cups vegetable stock

Directions

1

Cook bacon until crisp and chop. Drain/remove bacon fat. Put vegetable oil in large pot and add bacon, onion, fennel, and garlic. Saute for about 2 minutes over medium-high heat. Add flour and stir while cooking for 1 minute. Slowly add stock, stirring constantly to avoid lumps. Add potatoes and cook until just tender. Add corn and cream and bring to a boil. Season with cayenne sauce, salt, and pepper. Put about half the chowder in the blender and puree. Serve hot.