Corn Chowder
Corn Chowder always reminds me of one of my husband’s best friends. He raves about my recipe and I think the secret to its success is the use of fresh corn. Although frozen corn is certainly acceptable, the fresh corn pops in your mouth and adds a special sweetness that is exceptional. I personally think the white cheddar cheese in this recipe gives the corn chowder its WOW factor, but I left it optional here in case you have guests who don’t like their chowder with cheese.
Corn Chowder
Ingredients
- 8 strips bacon diced
- 2 large onions chopped
- 1/3 cup flour
- 8 cups chicken stock
- 8 cups chopped potatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ears fresh corn (or 4 cups frozen corn)
- 2 cups light cream (half and half)
- 1 tomato diced
- 8 ounces sharp white cheddar cheese optional
Instructions
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Sauté bacon and onion in heavy bottom stock pot. Drain excess fat.
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Sprinkle flour on top of onion and bacon mixture. Pour chicken stock, potatoes, salt, and pepper into pot and bring to a boil. Reduce to simmer for 15-20 minutes or until potatoes are tender.
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Meanwhile, boil corn for 3-5 minutes. Drain and cut corn off the cob.
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Add corn and cream into pot and heat through. Ladle into bowl and serve with tomatoes and, if desired, cheese.
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