Smoky Corn Chowder

Name: Smoky Corn Chowder
Ingredients: 10 slices bacon; 2 tablespoons butter; 6 green onions, sliced thin,1/3 cup of green tops reserved for sprinkling over servings; 2 small potatoes, diced (about 1 1/2 cups); 1 clove garlic, minced; 12 cup dry white wine; 2 vegetable bouillon cubes, dissolved in; 2 cups water; 1 can cream-style corn; 1 can regular canned corn niblet; 1 cup evaporated low-fat milk; 1 teaspoon salt; 18 teaspoon pepper; 4 ounces cream cheese with herbs, cut into bits

14 ingredients

9 steps

Ingredients

10 slices bacon
2 tablespoons butter
6 green onions, sliced thin,1/3 cup of green tops reserved for sprinkling over servings
2 small potatoes, diced (about 1 1/2 cups)
1 clove garlic, minced
12 cup dry white wine
2 vegetable bouillon cubes, dissolved in
2 cups water
1 can cream-style corn
1 can regular canned corn niblet
1 cup evaporated low-fat milk
1 teaspoon salt
18 teaspoon pepper
4 ounces cream cheese with herbs, cut into bits

Directions

1

Cook the bacon in a skillet until crisp.
2

Remove and put on paper towels to drain.
3

Crumble and reserve.
4

Sweat onions, potatoes, and garlic in the butter in a medium-sized saucepan over moderate heat for about 5 minutes.
5

Add the wine and cook until the wine has evaporated, about 5 minutes.
6

Add vegetable stock, cream-style and niblet corn and cook another 10 minutes.
7

Add milk, salt, pepper and cream cheese and heat to scalding (careful not to boil as milk will curdle), breaking up any chunks of cream cheese against sides of pot.
8

Stir in bacon.
9

Sprinkle each serving with some of the reserved green onion tops.