Fall Feast- Corn Chowder

Name: Fall Feast- Corn Chowder
Ingredients: 1 teaspoon vegetable oil; 3 slices bacon chopped; 1 small onions diced; 1 cup potatoes new, diced; 1/2 cup celery diced; 1/2 cup green bell peppers 1/2-in diced; 2 cups chicken broth; 1 cup milk; 1 tablespoon thyme fresh, chopped; 2 cups corn; 1/4 cup heavy whipping cream; 2 tablespoons parsley leaves fresh, chopped; 1 x salt; 1 x black pepper; 1 x red hot pepper sauce

15 ingredients

10 steps

Ingredients

1 teaspoon vegetable oil
3 slices bacon chopped
1 small onions diced
1 cup potatoes new, diced
1/2 cup celery diced
1/2 cup green bell peppers 1/2-in diced
2 cups chicken broth
1 cup milk
1 tablespoon thyme fresh, chopped
2 cups corn
1/4 cup heavy whipping cream
2 tablespoons parsley leaves fresh, chopped
1 x salt
1 x black pepper
1 x red hot pepper sauce

Directions

1

On medium heat, heat oil in pot and add bacon.
2

When bacon has released its fat, add onion and potatoes and saut for 2 minutes.
3

Add celery and green pepper and saut another minute.
4

Add stock and bring to boil.
5

Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender.
6

If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid.
7

Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender.
8

Stir in parsley.
9

Season well with salt, pepper and hot pepper sauce [to taste].
10

Serve with semi-dry Riesling wine.