Crowder Chowder
By
Heather Paddock
@lioncubmama
1
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.
Rating:
★★★★★ 2 votes
Serves:
6-8
Ingredients
- 1 Tbsp
- butter
- 1 lb
- bacon cut into small pieces
- kosher salt and black pepper to taste
- 1 Tbsp
- minced garlic
- 2 Tbsp
- flour
- 4 c
- chicken broth (2 14oz cans)
- 4 c
- finely diced potato
- 2 c
- frozen or fresh corn (not canned!)
- 1 c
- half and half
- 1/2 tsp
- dried thyme
- pinch
- cayenne pepper
- shredded cheddar cheese
How to Make Crowder Chowder
- 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.)
- 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.
- 3Serve and garnish with shredded cheddar and bacon.
About Crowder Chowder
Course/Dish: Chowders
