my bacon corn chowder
This is comfort food at it's finest. I took an old recipe of my moms and tweaked it adding some modern twists. Taste great on a cold fall or winter day. I have also added sweet potato and squash to this recipe with great results.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 6 slices bacon cooked and crumbled
- 1 large onion diced
- 1 large carrot diced
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 stick butter
- 5 cups chicken broth
- 1/2 cup dry white wine
- 1 cup heavy cream
- 5 large yukon gold potatoes diced
- 1 cup fresh or frozen corn kernals
- - salt and pepper
How To Make my bacon corn chowder
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Step 1Assemble all ingredients. Get two large dutch ovens.
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Step 2Place 1/2 stick butter in one dutch oven and saute onion, celery, carrots and garlic until browned. Add wine and deglaze scrapping up bits from bottom of pan. Add one cup of chicken and bring to a boil. Reduce to simmer and cook until veggies are soft and mushy.
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Step 3Meanwhile add the remaining 4 cups of chicken broth to the other dutch oven. Bring to a boil and add potatoes. Cook until potatoes are soft. Add corn. Simmer on low.
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Step 4Take the veggies in broth and puree them in a food processor or use an immersion blender. This will help thicken the chowder. Remove from food processor and add the heavy cream and remaining 1/2 stick of butter.
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Step 5Pour cream mixture into the potato mixture. Add bacon and seasoning with salt and pepper.
- 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!
Comment & Reviews
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