Thursday, February 12, 2015

Farmhouse Corn Chowder

This is my go-to recipe when my family needs something warm and filling in their bellies on a cold night. I apologize that the accompanying picture doesn't do this delicious soup justice. Try it out. It's sure to become one of your favorites too.

2 tbsp. extra-virgin olive oil
4 slices of bacon, chopped
1 onion, chopped
4 to 5 ears of corn, or a 10oz, bag of frozen corn
1 lb. small potatoes, chopped
1 green bell pepper, seeded and chopped
1 bay leaf
1 tsp. paprika
3 tbsp. all-purpose flour
1 quart chicken stock
1 cup milk
1 cup heavy cream

*If I need to cut my prep-time, I'll use frozen and chopped veggies from the grocery store (onion, corn, square potatoes, and bell pepper).

Click to Tweet: Farmhouse Corn Chowder #recipe. Warm and filling on a cold night!

Heat the olive oil in a medium stock pot over medium-high heat. Add the bacon to the hot oil and cook until crisp at the edges. Add the onions, corn, potatoes, and bell pepper as you get them chopped. Add the bay leaf and paprika. Stir and cook 7-8 minutes until veggies begin to soften. Sprinkle the flour around the pot, and stir and cook for 1 minute, then stir in the stock and bring it up to a bubble. When it thickens up a bit, stir in the milk and cream and simmer for 5 minutes. Turn off the heat and discard the bay leaf. Season with salt and pepper or hot sauce. Great paired with a fresh, crispy bread such as French bread or sourdough.

No comments:

Post a Comment