Light Corn Chowder

Name: Light Corn Chowder
Ingredients: 1 quart vegetable stock; 3 slices chopped bacon; 1 large chopped white onion; 1 chopped red pepper; 3 chopped parsnips; 3 chopped carrots; 1/2 head of chopped cauliflower; 1/2 head chopped broccoli; 1 cup frozen corn; 1 tablespoon water; 6 chopped garlic cloves; 1 (14 ounce) can creamed corn; 1 tablespoon chopped fresh thyme; 1 bay leaf; 1 teaspoon salt; 1 tablespoon black pepper

16 ingredients

4 steps

Ingredients

1 quart vegetable stock
3 slices chopped bacon
1 large chopped white onion
1 chopped red pepper
3 chopped parsnips
3 chopped carrots
1/2 head of chopped cauliflower
1/2 head chopped broccoli
1 cup frozen corn
1 tablespoon water
6 chopped garlic cloves
1 (14 ounce) can creamed corn
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon salt
1 tablespoon black pepper

Directions

1

Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
2

Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
3

In a separate pan, saute the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
4

Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.