Corn Chowder
6 comments » 
I know that I’ve posted corn chowder recipes before (I think I make a new one once a year) but this combination takes the cake! The bonus, too is that it freezes well, so when the corn was in season (albeit a very SHORT season this year) I made an extra large batch to pull out for a few different meals over the fall and winter…
Corn Chowder
Ingredients:
1 pound bacon-diced
1 tablespoon olive oil
1 medium onion-diced
2 cloves garlic-minced
2 roasted red bell peppers-seeded and diced
1 rib of celery-diced
1 (15 ounce) can sliced new potatoes
2 (11 ounce) cans Super Sweet yellow & white corn kernels-drained
1/4 cup flour
6 cups chicken stock
1/2 lime-juiced
1/2 cup heavy cream
Salt & pepper-to tasteDirections:
In a large stock pot, cook the bacon until crisp-about 7-8 minutes. Remove them from the pan and drain on a paper towel.
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Drain all but about a tablespoon of the grease out. Add olive oil and add in the onions, garlic, peppers, celery, potatoes and corn. Saute for about 6-8 minutes or until the vegetables are tender. Sprinkle the vegetables with flour and stir for about 3 minutes. While stirring the vegetables, slowly add in the stock to incorporate.
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Using an immersion blender, blend for a few pulses, just enough to break up some of the potatoes and vegetables, but not enough to fully smooth it out. This will aid in the thickening process. Reduce heat to low, add in the heavy cream and season with salt and pepper. Let simmer for 20 minutes and serve.
This looks yummy. Maybe I can make it vegetarian.
anniebakes replied: — October 26th, 2012 @ 5:05 pm
you absolutely could and I think it would be wonderful!
Sounds like the perfect soup for today….it is so cold and rainy:)
anniebakes replied: — October 26th, 2012 @ 5:04 pm
it is here as well!
Mmmmm. This looks delicious as always Anne! This is exactly why I love the cooler weather. Thanks for sharing!
PS…. I’m heading south to my mom’s this weekend. I’ll let you know if the pecans are falling.
anniebakes replied: — October 26th, 2012 @ 5:04 pm
oh thank you Julie, I look forward to hearing from you!