crowder chowder
(2 ratings)
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This recipe is a hit in my published cookbook. My family loves this chowder. It is kind of a cross between corn chowder and baked potato soup. I tweeked it a bit until I found just the right combinations and it has been a huge hit ever since.
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(2 ratings)
yield
6 -8
Ingredients For crowder chowder
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1 Tbspbutter
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1 lbbacon cut into small pieces
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kosher salt and black pepper to taste
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1 Tbspminced garlic
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2 Tbspflour
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4 cchicken broth (2 14oz cans)
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4 cfinely diced potato
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2 cfrozen or fresh corn (not canned!)
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1 chalf and half
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1/2 tspdried thyme
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pinchcayenne pepper
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shredded cheddar cheese
How To Make crowder chowder
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1Melt butter on medium high heat in large stock pot. Add bacon and cook until crisp. Remove bacon to a plate covered with paper towels; set aside(Don't eat it all before you get to meal time.)
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2Pour off all but 1/4 of bacon grease. Stir in garlic and flour. Dump in broth and potatoes and cover. Bring to a boil and then lower heat and simmer for 10-12 minutes. Add corn and simmer another 5-10 minutes. Stir in half and half, thyme, cayenne, salt and pepper to taste. Sprinkle with parsley.
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3Serve and garnish with shredded cheddar and bacon.
- 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!
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