Corn Chowder with Bacon
Ingredients
| 6 slices of bacon | ||
| 2 tbs unsalted butter | ||
| 3/4 cup onion, chopped | ||
| 3/4 cup celery, chopped | ||
| 4 cups chicken stock | ||
| 2 cups potatoes, diced | ||
| 6 cups of fresh or frozen corn (1 and 1/2 lbs) | ||
| 1 cup heavy cream | ||
| kosher salt and fresh cracked black pepper to taste |
This chowder is rich and creamy and is a wonderful way to prepare fresh or frozen corn.
- Fry bacon until crisp and remove from pan.
- Add butter to pan and melt with bacon drippings.
- Add onion and celery and cook until the vegetables are tender.
- Pour stock into a large sauce pan or stock pot and add the potatoes.
- Bring to a boil and reduce heat. Cook until fork tender.
- Puree 4 cups of the corn in a blender, adding a small amount of the hot stock while blending.
- Add the pureed corn, whole corn, vegetables and cream to the soup pot.
- Season with salt and pepper and heat through. Do not boil.
- Just before serving, crumble cooked bacon into the soup.
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