Corn chowder, specifically from Panera, is one of my favorite soups. Actually, corn is one of my favorite foods, as it is for my husband. After grilling up corn on the cob, and boiling it, we were looking for a little variation of summer corn. Enter, Corn Chowder, home made. Also, since exams are over, I have a little more time on my hands to cook without taking too many shortcuts in the kitchen. Plus, it was Sunday. Sunday dinners deserve to be made from scratch with love. I got the idea for the recipe from Fine Cooking.
Ingredients
- 3 Slices of Bacon
- 4 Cobs of Corn
- 3 Medium – Large Red Potatoes, Chopped in 1″ cubes
- 3-3.5 Cups of Chicken Broth
- Bundle of Scallions, chopped
- 1 Pepper, Jalapeno or Hungarian Wax, or anything else, also chopped
- 1.5 tsp Thyme
- 2 Tbsp to 1/4 Cup Heavy Cream
- 1 tsp Salt
- 1 tsp Pepper
Directions
1) Cook the bacon in a small pan. Once the bacon is cooked, place on paper towel to drain of excess grease. Keep the grease in the pan, you’re going to use that again in a little bit.
2) Cut off the kernels from the corn and save 2 of the cobs
3) Add the kernals, 2 cobs, potatoes, and thyme into a pot along with the Chicken Broth and turn up to medium-high heat and bring to a boil for 15-20 minutes
4) About 10 minutes after the goods in the pot have been boiling, warm up the pan of bacon grease. Add in the scallions, chopped pepper, salt, and black pepper. Cook for about 5 minutes.
5) As the potatoes become tender, puree 1-2 cups of the soup with the broth, and add in the Heavy Cream then put back in to pot
6) Finally add in the scallions and crumbled up bacon, saving a little bit for garnish if desired
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