Saturday, January 9, 2016

Bacon Corn Chowder

The recipe came from this cookbook. It was a gift from 
my sister, Val Graham to my daughter Crystal Lindsey.



Bacon Corn Chowder Recipe


Ingredients: 


You will need a large Dutch oven

  • 6 medium ears of corn
  • 4 slice bacon
  • 1 medium red onion
  • 1 jalapeño chile
  • 1 clove garlic
  • 2 tbsp. all-purpose flour
  • ½ tsp. salt
  • .13 tsp. ground black pepper
  • 1 lb. red potatoes
  • 2 can chicken broth
  • 2 c. half-and-half or light cream
  • 1 medium ripe tomato
  • Thinly sliced fresh basil leaves


Directions

  • 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.
Serves 6-8
 Sautee the  red onions in the bacon drippings
Bacon pieces set aside

 Crystal chopping and seeding jalapeno peppers with gloves on to protect her hands.



My red Dutch oven. I like it!

Bowl of the finished product.  Bacon Corn Chowder garnished with basil and fresh tomato.

Yum!  

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