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Bacon-Corn Chowder

  • 30minutes
  • 272calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 medium ears of corn , husks and silk removed

  2. 4 slice(s) bacon , cut into 1/2-inch pieces

  3. 1 medium red onion , chopped

  4. 1 jalapeño chile , seeded and finely chopped

  5. 1 clove(s)

  6. garlic

  7. 2 tablespoon(s) all-purpose flour

  8. 1/2 teaspoon(s) salt

  9. 1/8 teaspoon(s) ground black pepper

  10. 1 pound(s) red potatoes , cut into 1/2-inch pieces

  11. 2 can(s) (14 to 14 1/2 ounces each) chicken broth

  12. 2 cup(s) half-and-half or light cream

  13. 1 medium ripe tomato , peeled, seeded, and chopped

  14. Thinly sliced fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs.

  2. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.

  3. To bacon drippings in Dutch oven, add onion and jalapeño; cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. With wire whisk, whisk in flour, salt, and pepper; cook, stirring, 1 minute longer.

  4. Stir in potatoes, corncobs, broth, and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, 10 to 15 minutes.

  5. Discard corncobs; stir in corn kernels and heat through. Ladle chowder into tureen. Stir in tomato and sprinkle with bacon and basil.

  6. From Great American Classics Cookbook 2004 Hearst Books - Buy the book

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