When corn is in season there are so many fabulous ways to enjoy this versatile vegetable. And when you want an easy but hearty and satisfying meal to make midweek, this one is an incredible go-to recipe to fill the whole family.
prep time15 Min
cook time50 Min
bacon slices, chopped
ears corn, husked
red bell pepper, chopped
crushed red pepper
potatoes, diced to 1/2" pieces
How To Make
Using a large knife, slice the corn kernels from the ear and place into a medium bowl. Using the back of the knife, firmly press against the ear to get as much of the meat of the corn into the bowl.
In a large stockpot set on medium heat, cook the bacon pieces until firm. Add the butter, red pepper and onion, and sauté until onions are soft.
Add the contents of the corn bowl, crushed red pepper, nutmeg, potatoes, salt and pepper, and chicken stock. Cover pot and bring the contents to a slight boil, cooking for 15-20 minutes.
In a glass cup or other small vessel, mix the cornstarch with 2 Tbsp warm water and add to the pot, stirring to incorporate.
Next add the cream to the chowder, stir, cover, and turn off heat source. Let chowder sit for 15-20 minutes before serving.
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!