lion's head corn chowder

Name: Lion's Head Corn Chowder
Prep time: 30 min
Cook time: 40 min
Yield: 8
Ingredients: 1 pound(s) bacon, fried crisp, reserve grease; 1 - onion, diced; 2 - garlic cloves, minced; 6 - sprigs fresh thyme, leaves only; 1/4 cup(s) all-purpose flour; 6 cup(s) canned vegetable stock (i used progresso tuscany chicken broth with thyme, rosemary & basil); 2 cup(s) heavy cream; 2 - idaho potatoes, peeled and diced (i used 12-ounces of tiny honey-gold potatoes); 7 ounce(s) fage yogurt; - salt and freshly ground black pepper; 1/4 cup(s) chopped fresh parsley leaves; 6 - ears corn (i used 2 packages of green giant steamers - super sweet corn and butter sauce)

(1 RATING)

48 Pinches 1 Photo

Joann Mathias

Hoschton, GA

Updated on Nov 13, 2011

What is traditional chowder? The true or traditional chowder is a matter of debate. There are numerous varieties, and each has its loyal following. Just bring up the subject of chowder and most likely a debate will ensue as to which style is the true, authentic chowder. True chowder lovers delight in their pursuit of the perfect chowder, from creamy white to clear and briny to tomato based. Practically everyone claims their chowder is “award-winning."

Rate

prep time 30 Min

cook time 40 Min

method ---

yield 8 serving(s)

Ingredients

1 pound bacon, fried crisp, reserve grease
1 - onion, diced
2 - garlic cloves, minced
6 - sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock (i used progresso tuscany chicken broth with thyme, rosemary & basil)
2 cups heavy cream
2 - idaho potatoes, peeled and diced (i used 12-ounces of tiny honey-gold potatoes)
7 ounces fage yogurt
- salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
6 - ears corn (i used 2 packages of green giant steamers - super sweet corn and butter sauce)

How To Make lion's head corn chowder

Step 1

1. I prepare my bacon in the oven. Line a baking sheet with aluminum foil, fold edges to contain the grease. Lay the bacon so that they do not overlap. Bake in a 350 degree oven for 20 minutes. Remove from oven and place bacon on a paper towel lined plate.

Step 2

2. Pour the bacon grease into a large soup pot. Over medium heat, saute the onion, garlic, and thyme. Cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil until the potatoes break down (this will help to thicken the soup). Boil hard for about 7 minutes
Step 3

3. If using fresh corn, cut the corn kernels off the cob and add to the soup. If using frozen, add contents of two packages. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the Fage yogurt. Ladle the soup into bowls and serve with chopped parsley and crumbled bacon.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes