Wednesday, November 30, 2011

CORN CHOWDER


I hope you enjoy this recipe.  Remember that chowders are considerably thicker than soups, so be careful when adding liquid at the end.  I love to make chowders because you can experiment with different levels of flavor---since this one is corn---that should be the predominant tone.  Revisit the clam chowder recipe that I posted in September for another family favorite.  Enjoy!

Ingredients:
2 T. olive oil
2 T. butter or margarine
1 onion, chopped
2 potatoes, peeled and cubed
1 cup chicken broth
1 cup water
1 cup milk
2 cans cream-style corn (or frozen)
1 can whole kernel corn (or frozen)  Substitute more cream-style corn if you don’t want to use any whole kernel in this recipe.
Kosher salt to taste
Black pepper to taste
3 pieces of cooked bacon, crumbled

Intructions:
*Saute onion in olive oil and butter. Set aside.
* Place potatoes, broth and water into a saucepan.  Cover and simmer 15 to 20 minutes or until potatoes are almost tender. Add more water or broth if desired to cook the potatoes.
* Stir in onions, milk, corn, salt and pepper to taste; continue to cook, stirring frequently, until heated through.  Add more milk or corn if desired. Taste and alter ingredients accordingly.
*Sprinkle with crumbled bacon to serve.

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