crowder chowder
(2 RATINGS)
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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prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 1 tablespoon butter
- 1 pound bacon cut into small pieces
- - kosher salt and black pepper to taste
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 4 cups chicken broth (2 14oz cans)
- 4 cups finely diced potato
- 2 cups frozen or fresh corn (not canned!)
- 1 cup half and half
- 1/2 teaspoon dried thyme
- pinch cayenne pepper
- - shredded cheddar cheese
How To Make crowder chowder
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Step 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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Step 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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Step 3Serve and garnish with shredded cheddar and bacon.
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Category:
Chowders
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