Sunday, March 18, 2012

Potato Corn Chowder

Sense of Home Kitchen

Potato Corn Chowder
~Sense of Home Kitchen, adapted from Gourmet, July 2008~
Makes 6 - 8 servings

4 cups corn, cut off the cob, along with the cream of the corn
3 cups of 1/2" cubed red potatoes (approximately 1 1/2 pounds)
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
1 large carrot, diced
1 medium onion, diced
5 slices bacon, cooked and crumbled, drippings reserved
2 tablespoons reserved bacon drippings
2 quarts chicken stock
1/2 teaspoon salt
1 teaspoon dried thyme
2 cups half and half
1/2 teaspoon white pepper
1/4 teaspoon cayenne
Salt to taste

Cream the corn as you take it off the cob, instructions here, dice potatoes, bell peppers, carrot, and onion.  Cook bacon, reserving 2 tablespoons bacon drippings.  Set bacon aside to cool.

Bring chicken stock to a boil in a large soup pot, add diced potatoes and 1/2 teaspoon salt.  Turn heat down to low, cover and simmer potatoes, about 10 minutes.

Meanwhile place bacon drippings in sauté pan along with onion and saute until the onions are translucent.  Add bell peppers and sauté until tender.

Add to the potatoes and stock the sautéd onions and bell peppers, corn and its "cream", and thyme. Cover and continue to simmer, stirring occasionally, approximately ten minutes more.

After potatoes and corn are tender, add half and half, white pepper and cayenne.  Warm over low heat until the soup begins to simmer, do not boil.  Add salt to taste and serve.

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