The recipe came from this cookbook. It was a gift from
my sister, Val Graham to my daughter Crystal Lindsey.
Bacon Corn Chowder Recipe
You will need a large Dutch oven
- Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs.
- In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.
- To bacon drippings in Dutch oven, add onion and jalapeño; cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. With wire whisk, whisk in flour, salt, and pepper; cook, stirring, 1 minute longer.
- Stir in potatoes, corncobs, broth, and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, 10 to 15 minutes.
- Discard corncobs; stir in corn kernels and heat through. Ladle chowder into tureen. Stir in tomato and sprinkle with bacon and basil.
Bacon pieces set aside
My red Dutch oven. I like it!
Bowl of the finished product. Bacon Corn Chowder garnished with basil and fresh tomato.