This recipe has the option of putting bacon in it…yes BACON! Also, besides the half and half cream, you should pretty much have everything you already need in your fridge. Even if you don’t have half and half cream, you could always substitute with milk.
Corn Chowder with Bacon & Potato
Total Time: About 25 minutes
3 cups chicken stock
2 cups half-and-half (or milk)
3 cups corn kernels, fresh or frozen
1/2 cup all-purpose flour
1 clove garlic, minced
1 small stalk celery, diced
1 small carrot, finely diced
1 small onion, diced
1 cup butter
Optional ingredients (like bacon is ever really optional!)
1⁄2 a pound of lightly cooked and cut up bacon
2 cups potatoes cooked and cut into bite size pieces.
Melt 1 cup of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux (aka the paste that will later thicken your soup). Cook until the roux is lightly browned; set aside.
Meanwhile, combine the corn and chicken stock in a large pot, and bring to a boil. Simmer for 10 minutes. Slowly add the flour mixture to the chicken stock and corn, whisking briskly so it doesn’t lump. The mixture should become very thick.
Warm the half-and-half in the microwave; stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste.
Add the cooked bacon and cooked potato chunks if you like that sort of thing.
** Another variation is to puree half the corn. Personally I prefer it this way but if you don’t feel like dirtying another appliance then skip it.