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Corn Chowder
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Brief Description
Great soup for the winter!
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Main Ingredient
Corn
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
Family Quick & Easy Seasonal Make-Ahead Large groups Low-carb
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Notes:
1. Start with 32 oz of the chicken stock and if the mixture is too thick, I add more of the stock as needed. 2. If you add too much of the stock or if it is too thin and you want to make it thinner, strain the vegatables out of the liquid. Put the liquid back on the stove and cook until it gets to the thickness level you want. I usually put the liquid at a boil and stand there and constantly stir it. You will need to stir because the cream mixture will burn easily. If you get tired of stirring and you want to rush this process, melt about 3 tablespoons of butter and stir in about 3 tablespoons of flour. Mix until creamy and then add to the cream mixture. Keep cooking and stirring until it gets thick. After cooking, add back in the vegatables. (You remove them so they don’t overcook while you thicken the sauce)
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Posted By: haneyfamily
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Posted On: Feb 16, 2015
Number of Servings:
Ingredients:
- 4 ounces - Diced Pancetta You can also use bacon for this ingredient
- 4 stalks - Diced Celery
- 3 cloves - Chopped Garlic
- 6 tablespoons - Butter
- 1/2 cups - All-Purpose Flour
- 64 ounces - Chicken Stock
- 8 ears - Corn Fresh corn is better, shucked, and remove kernals
- 1 - Sweet Red Bell Pepper (medium size) Dice in 1/4 in. segments
- 2 cups - Peeled & Diced Russet Potatoes Use 1-2 potatoes
- 1 tablespoons - Chopped thyme Fresh is better but you can use dried also
- 1 1/4 teaspoons - Salt
- - Ground pepper To taste
- 16 ounces - Ultra-pasteurized light cream
- 1 teaspoons - Old Bay Seasoning Optional
- 1 teaspoons - Tabasco Pepper Sauce Optional (Mom doesn't usually use)
Directions:
Directions
1. Cook bacon or pancetta in stockpot on MED. Cook 2-3 min, until crispy. Add onion, celery, and garlic; stir. Cook about 4 min, until soft but not browned.
2. Add butter; stir until melted and it begins to bubble. Add flour, stirring until completely blended. Cook, stirring and scraping bottom of pot every 30 seconds, about 3 min.
3. Peel corn and cut off cob (this is uncooked corn)
4. Whisk in about 32 oz of chicken stock. Add corn; whisk. Add peppers, potato, and thyme; season to taste with sea salt and freshly ground pepper. Increase heat to MED-HIGH. Cook, stirring occasionally, about 10 min until it comes to a boil. (SEE NOTE BELOW)
5. Reduce heat to MED. Simmer 10-15 min until potato is tender. Add cream gradually; stir. Return to simmer, about 2-3 min. Season with Tabasco and Old Bay.
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