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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn Chowder Recipe

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This recipe for Corn Chowder is from The Race Family Cookbook , 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 thick bacon
1-1/2 cups diced onion
2 carrots, peeled and finely diced
1 celery stalk, finely diced
1 medium red bell pepper, seeded, deveined and finely diced
4 medium Yukon Gold potatoes peeled and cut into 1/4" dice
4 cups chicken broth
1 cup water
1 teaspoon chopped fresh thyme
3 cups fresh corn (4 or 5 ears)
1-1/2 cups whole milk
1 cup heavy cream
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
1/2cup chopped fresh cherry or plum tomatoes, for garnish
1/2 cup chopped fresh flat-leaf parsley, for garnish
Directions:
Directions:
In a large soup pot, cook the bacon until crisp, and drain on paper towels. Add the onion, carrots, celery, and bell pepper to the bacon fat and cook, stirring, until softened, 8 to 10 minutes.

Add the potatoes, broth, water and thyme and simmer, partially covered, until the potatoes are just tender, about 15 minutes. Add the corn, milk, cream and red pepper flakes and simmer, uncovered, until warmed through, about 10 minutes. Season to taste with salt and pepper.

To serve, ladle the soup into shallow bowls. Crumble the bacon and sprinkle over the soup. Garnish with tomatoes and parsley and serve at once
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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