my bacon corn chowder
This is comfort food at it's finest. I took an old recipe of my moms and tweaked it adding some modern twists. Taste great on a cold fall or winter day. I have also added sweet potato and squash to this recipe with great results.
►
yield
6 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For my bacon corn chowder
-
6 slicebacon cooked and crumbled
-
1 lgonion diced
-
1 lgcarrot diced
-
1 stalkcelery chopped
-
3 clovegarlic minced
-
1 stickbutter
-
5 cchicken broth
-
1/2 cdry white wine
-
1 cheavy cream
-
5 lgyukon gold potatoes diced
-
1 cfresh or frozen corn kernals
-
salt and pepper
How To Make my bacon corn chowder
-
1Assemble all ingredients. Get two large dutch ovens.
-
2Place 1/2 stick butter in one dutch oven and saute onion, celery, carrots and garlic until browned. Add wine and deglaze scrapping up bits from bottom of pan. Add one cup of chicken and bring to a boil. Reduce to simmer and cook until veggies are soft and mushy.
-
3Meanwhile add the remaining 4 cups of chicken broth to the other dutch oven. Bring to a boil and add potatoes. Cook until potatoes are soft. Add corn. Simmer on low.
-
4Take the veggies in broth and puree them in a food processor or use an immersion blender. This will help thicken the chowder. Remove from food processor and add the heavy cream and remaining 1/2 stick of butter.
-
5Pour cream mixture into the potato mixture. Add bacon and seasoning with salt and pepper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT