Great Farmhouse Chowder

By Gib@CBO • November 18th, 2007

corn Cold weather doesn’t stand a chance with a big bowl of this thick and chunky corn chowder. Fresh corn right from the farm is always ideal, but in the dead of winter, frozen or canned corn is the next best option. This Great Farmhouse Chowder is hearty enough to stand alone with a garden salad and a loaf of crusty bread. It also makes enough for a crowd making it perfect for holiday lunches.

The Recipe:

1/2 pound bacon, diced

4 Tbsp butter

2 large yellow onions, diced

1 red pepper, seeded and diced

2 tsp thyme, ground

1 tsp cumin, ground

1/4 tsp turmeric, optional for color

2 pounds white potatoes, washed, skins on and cubed

6 cups chicken stock, homemade, chicken base with water, or 4-6 bouillon cubes with water to taste

6 Tbsp cornstarch

6 Tbsp cold water

2 cups heavy cream or half and half

4 cups corn kernels, fresh, frozen or canned and drained

1/2 tsp fresh black pepper, ground

Directions:

In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through.
In small glass, dissolve cornstarch in cold water.
Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quicky. Keep stirring.
On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
Add corn and black pepper, stir and remove from heat.

Serves 10-12 or more

Uuuuuummmmmmmm!

Comments(2) bdg, recipe

Dude Comments

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