Corn Chowder
Ingredients
-
4-5
ears
corn
-
4
slices
bacon
-
2
tablespoons
butter
-
1
medium
onion
-
2
teaspoons
garlic
-
2
stalks
celery
-
1
teaspoon
thyme
-
1
teaspoon
creole seasoning
-
1
tablespoon
flour
-
4
cups
water
-
4
cups
cubed potatoes
-
1
large
bay leaf
-
1
cup
diced carrot
-
1
cup
heavy cream
-
to taste
salt
-
to taste
pepper
-
for garnish
chives
Instructions
- Slice corn kernels off the cob and set aside.
- Cook bacon pieces until crisp, then transfer to a paper towel-lined plate.
- Remove excess bacon grease from the pot, leaving about 1 tablespoon.
- Melt butter in the pot, then add onions, garlic, celery, and thyme, sautéing until soft.
- Stir in creole seasoning and flour, cooking for 1 minute.
- Whisk in water, then add corn, potatoes, and bay leaf; bring to a low boil.
- Reduce heat and simmer for 15-20 minutes until potatoes are tender, adding carrots halfway through.
- Blend 2 cups of the soup until smooth and return it to the pot.
- Stir in heavy cream and half the chives, heating through for 2-3 minutes.
- Serve garnished with remaining chives and bacon.
Nutrition Facts (estimated)
Servings
8 cups
Calories
330
Total fat
19g
Total carbohydrates
35g
Total protein
8g
Sodium
275mg
Cholesterol
55mg
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