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Cheddar Topped Corn Chowder




Source of Recipe


Family Circle 8/5/03






List of Ingredients



• 6 slices bacon
  
• 2 leeks, cleaned and chopped (both white and light green parts)
  
• 3 carrots, peeled and diced
  
• 2 medium-size boiling potatoes (about 1 lb), peeled and diced
  
• 1 small sweet red pepper, cored, seeded and diced
  
• 1 1/2 tsp salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp dried thyme
  
• 1 quart milk
  
• 6 ears corn, kernels removed, cobs reserved (4 cups kernels)
  
• 2 cups half-and-half
  
• 2 oz cheddar cheese, shaved into thin pieces
  






Instructions



1. In large pot, cook bacon over medium-high heat until crispy, about 6 minutes. Remove bacon to paper toweling to drain. Reduce heat to medium-low.
   
2. Add leeks to drippings in pot; cook 3 minutes. Add carrot, potato, red pepper, 1/2 tsp salt, the pepper and thyme; cook 4 minutes. Add milk and reserved corn cobs. Increase heat to medium; partially cover pot. Bring to simmering; uncover pot and simmer 10 minutes.
   
3. Remove cobs and discard. Stir in kernels, half-and-half, and remaining 1 tsp salt; simmer 5 minutes. Transfer 2 cups soup mixture to blender. Puree until smooth. Stir puree into pot. Crumble 3 slices cooked bacon into soup. Heat through.
   
4. Ladle into bowls. Top with cheese. Crumble remaining 3 slices bacon; sprinkle over bowls.
   






Final Comments


Makes 8 servings