Creamy corn chowder...

Feb 22, 2012

 What you need:

5 pieces of bacon
1 onion (diced)
1 red pepper (diced)
1-2 cloves of garlic (chopped)
1 tbsp butter
2 tsp cumin
3 tbsp flour
4 cups chicken broth
2 red medium sized potatoes (cut into cubes)
1/2 cup heavy cream
1 package frozen corn (or two cans)
1/2 lb sharp cheddar (grated)
fresh black pepper

How to make it:

Cook bacon until crispy and set aside.  Add onion, pepper, garlic and butter to bacon grease and saute until onions and peppers are soft.  Add cumin, mix thoroughly.  Add flour and mix for 1 minute. 
Add chicken broth and potatoes. Simmer, covered, until potatoes are cooked through. 
Stir in cream and corn and return to a simmer.  (I left it at a low heat for about an hour until I was ready to serve.) Right before serving mix in cheddar cheese until melted. 
Serve topped with crumbled bacon and fresh black pepper. 


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