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    Chowder: Freezer-Aisle Corn Chowder


    Source of Recipe


    Karin Calloway

    List of Ingredients




    3 slices bacon
    1 cup frozen stir-fry pepper blend, thawed and coarsely chopped
    1 rib celery, chopped
    1 clove garlic, minced
    1/4 cup flour
    1 bay leaf
    2 14.5-ounce cans low sodium chicken broth
    3 cups diced potatoes or frozen Southern style hash browns
    2 cups frozen whole kernel corn
    1/2 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon black pepper
    dash cayenne, optional
    1 16-ounce can cream-style corn
    1 cup whipping cream

    Recipe



    Fry bacon in a Dutch oven over medium high heat, until crisp. Remove and let drain on paper towels. Add stir-fry blend and celery to bacon grease and saute 2 to 3 minutes. Add garlic and saute 1 minute. Add flour, stirring, 1 minute. Add bay leaf and 1 can of the chicken broth, stirring until smooth. Add remaining can of broth, diced potatoes, frozen corn, thyme, salt, black pepper and cayenne, if desired. Cover and bring to a boil. Reduce heat and simmer, covered, 15 minutes. When potatoes are tender, stir in cream-style corn and whipping cream and heat through. Do not boil.

    Makes 6 to 8 servings.





 

 

 


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