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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Iowa Corn Chowder Recipe

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This recipe for Iowa Corn Chowder is from Cookin' With June Bug, 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:  
3 slices bacon, diced
1lb. skinless, boneless chicken breast, cut into 1/2" cubes
3/4 C. finely chopped onion
3/4 C. finely chopped celery
4 C. chicken broth
4 C. whole kernal corn (fresh is best, but can also use canned or frozen)
2 C. diced potatoes
1/2 tsp. salt
1 C. heavy cream, whipping cream or Evaporated Milk
2 T. chopped fresh parsley
1/4 tsp. white pepper
Directions:
Directions:
In a dutch oven over medium heat, cook bacon until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons of drippings. Add chicken, onion and celery. Cook 10 to 15 minutes or until tender, stirring frequently. Meanwhile, in a blender, combine 1 C. chicken broth and 2 cups corn. Blend on high speed until smooth, scraping sides occasionally. Into the dutch oven, stir pureed corn mixture, remaining corn kernals, potatoes, remaining chicken broth and salt. Bring to a boil over high heat, then reduce heat to low and simmer, partially covered 20 minutes or until potatoes are tender. Stir in cream, parsley and pepper, simmer 3 to 5 minutes, taste for seasoning and stir in bacon. Serve immediately. Makes 11 cups.
Personal Notes:
Personal Notes:
I substitute evaporated milk in most soup recipes that call for whipping cream or heavy cream -- it is less fattening and is just as good.

 

 

 

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