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Corn Chowder Recipe

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This recipe for Corn Chowder is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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:
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 quickly. 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.
Personal Notes:
Personal Notes:
I have combined everything and put in a crock pot and let cook all day on low.

 

 

 

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