Missouri Corn Chowder

Name: Missouri Corn Chowder
Ingredients: 3 slices bacon, chopped; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1/2 yellow bell pepper, chopped; 5 cups corn, thawed; 2 medium onions, chopped; 2 stalks celery, chopped; 1/3 cup all-purpose flour; 4 cups chicken broth; 3 sprigs fresh thyme or 1/2 teaspoon dried thyme; 1 cup whipping cream; white pepper

12 ingredients

15 steps

Ingredients

3 slices bacon, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
5 cups corn, thawed
2 medium onions, chopped
2 stalks celery, chopped
1/3 cup all-purpose flour
4 cups chicken broth
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 cup whipping cream
white pepper

Directions

1

Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes.
2

Combine 1/4 cup of each bell pepper in small bowl and set aside.
3

Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.
4

Sprinkle flour over and stir 5 minutes.
5

Gradually mix in 4 cups chicken stock.
6

Add thyme.
7

Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
8

Stir cream into soup.
9

Working in batches, puree soup in blender until smooth.
10

Season with salt and white pepper.
11

(Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate).
12

Saute reserved bell peppers and remaining 2 1/2 cups corn in medium nonstick skillet over medium-high heat until heated through, about 4 minutes.
13

Bring soup to simmer, thinning with more stock, if desired.
14

Ladle soup into bowls.
15

Garnish with sauteed corn and bell pepper mixture and serve.