Corn & Potato Chowder

Name: Corn & Potato Chowder
Ingredients: 1 tablespoon butter; 1/4 pound bacon, diced; 1 cup chopped onion; 3/4 cup chopped green pepper; Kosher salt and black pepper; 1 tablespoon minced garlic; 2 tablespoons flour; 4 cups chicken broth or stock (to make your own, see page 168); 4 cups peeled, finely diced all-purpose potato; 1 1/2 cups shredded carrot; 2 cups fresh or frozen corn kernels; 1 cup half-and-half; 1/2 teaspoon dried thyme; Pinch of cayenne pepper; 2 tablespoons chopped fresh Italian parsley

15 ingredients

16 steps

Ingredients

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock (to make your own, see page 168)
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Directions

1

Sling the butter into a soup kettle and melt over medium-high heat.
2

Add the bacon and cook til crisp.
3

Scoop out the bacon and drain on paper towels.
4

Save for laterdont nibble too much.
5

Pour off all but 1/4 cup of fat from the pot.
6

Toss in the onions and peppers, seasoning them with a pinch of salt and pepper.
7

Cook til soft and then throw in the garlic, cooking it all for 1 minute more.
8

Sprinkle on the flour and mix into the veggies.
9

Dump in the broth and potatoes.
10

Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or til the potatoes are tender.
11

Add the shredded carrots and corn.
12

Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
13

Stir in the half-and-half.
14

Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste.
15

Sprinkle with parsley and the bacon bits youve been saving.
16

Give it one last stir, and ladle it up piping hot.