Fall Feast- Corn Chowder
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
vegetable oil
|
|
| 3 | slices |
bacon
chopped |
|
| 1 | small |
onions
diced |
|
| 1 | cup |
potatoes
new, diced |
|
| ½ | cup |
celery
diced |
|
| ½ | cup |
green bell peppers
1/2-in diced |
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
thyme
fresh, chopped |
*
|
| 2 | cups |
corn
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vegetable oil
|
|
| 3 | slices |
bacon
chopped |
|
| 1 | small |
onions
diced |
|
| 237 | ml |
potatoes
new, diced |
|
| 118 | ml |
celery
diced |
|
| 118 | ml |
green bell peppers
1/2-in diced |
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
milk
|
|
| 15 | ml |
thyme
fresh, chopped |
*
|
| 473 | ml |
corn
|
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
red hot pepper sauce
|
*
|
Directions
On medium heat, heat oil in pot and add bacon.
When bacon has released its fat, add onion and potatoes and saut for 2 minutes.
Add celery and green pepper and saut another minute.
Add stock and bring to boil.
Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender.
If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid.
Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender.
Stir in parsley.
Season well with salt, pepper and hot pepper sauce [to taste].
Serve with semi-dry Riesling wine.
