My Southern-Style Corn Chowder.
1 1/2 c
each carrots,and celery,finely choppeed.
frozen corn,or fresh corn off the cob.
each red,and yellow bell peppers.
muchrooms ,your choice.
1 3/4 c
potatos,peeled and cubed
1 1/4 c
salt and cayenne pepper to taste
hot sauce,or less
finely chopped parsley for garnish
sour cream,for garnish
1You will need a 8-10qt stock pot. Cut bacon into 1" peaces.In sock pot cook bacon till crisp over medium heat,remove and drain on paper towle. Divided in 1/2.
Add onion,carrot,and celery to bacon fat cook abought 5 min. Stiring all the wile.Add garlic cook for 1 min.
2Add bell peppers and corn. Stir wile cooking abought 10 min. Add flour cook and stir 5 min.
Stir in stock using a whisk to break up lumps. Add potatos bring to a boil,Reduce heat add 1/2 bacon,and sliced mushrooms simmer 20-25 min.
3Stir in cream,salt and hot sauce,and pepper to tasted Simmer 10 min more...
Ladle into soup bowls. Garnish with parsley,bacon,and sour cream...