Southern-Style Corn Chowder
Source of Recipe
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List of Ingredients
4 oz. bacon, chopped
1 C. finely chopped onions
1/2 C. finely chopped carrots
1/2 C. finely chopped celery
2 T. minced garlic
3/4 C. finely chopped red bell peppers
5 C. fresh corn kernels (from about 7 ears)
1/4 C. flour
2 quarts homemade chicken stock, (or canned)
1 1/2 C. peeled russet potatoes, cut into 1/2 inch cubes
1 T. salt
1/4 tsp. cayenne pepper
1 C. heavy cream
finely chopped fresh parsley, for garnish
Recipe
Place an 8 quart stockpot over medium heat and cook the bacon until
crispy, about 5 minutes. remove bacon and drain on paper towels. Add
onions, carrots, celery and cook, stirring often, until vegetables are
soft, about 5 minutes. Add garlic and cook until fragrant, about 30
seconds. Add bell peppers and corn to pot and cook for 10 minutes,
stirring often. Sprinkle flour into the pot and cook, stirring
constantly, for 5 minutes. Pour chicken stock into pot and stir to
combine. Using a whisk, stir to combine, making sure to break up any
lumps of flour. Add potatoes and bring to boil, then reduce to a simmer
and continue to cook for 20 minutes. Season chowder with salt and
cayenne; stir in the cream. Cook until heated through. Serve with bacon
and parsley as garnish. Makes 10-12 servings.
recipe courtesy: "Emeril's Potluck: Comfort Food with a Kicked-Up
Attitude" cookbook, as featured in The Oakland Press, Dec. 6, 2004.
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