Corn chowder, a fine way to put bacon into soup. Serve with crackers or the beer bread I’m going to share in my next post.
- 1/2 lb bacon
- 1 medium red bell pepper
- 1 small onion
- 1 tsp minced garlic (two cloves)
- 1/4 cup AP flour
- 42 oz. chicken stock
- 2 large potatoes (I prefer to leave the skins on, but peel if it makes you happy.)
- 1 bay leaf
- 2 cups cream
- 1 lb bag frozen corn, or 6-8 ears grilled corn on the cob
- 1 tsp chipotle*
- 1 tsp dried basil or thyme
- 1/4 tsp tumeric
- 1/2 tsp cumin
- salt and pepper to taste
- fresh parsley (optional)
- Place bacon on sheet pan in 350° oven for 15-20 minutes. While bacon is cooking, finely chop all vegetables. (Your food processor can help!)
- When bacon is done, pour 2 tablespoons bacon grease into a dutch oven or soup pot. Add chopped vegetables, except potatoes, and saute until soft, 7-10 minutes.
- Add flour and stir in thoroughly. Keep stirring the flour and vegetable mixture for a minute or two to brown the flour. (While not a true roux, it’s still a combination of fat and flour intended to thicken the soup. It’s a start.)
- Add chicken stock, potatoes, and bay leaf.
- Bring soup to a full boil and maintain for 7-10 minutes. This will break down the potatoes (hard, partially cooked potatoes are bad) and help thicken the soup. Use this time to chop bacon and parsley.
- Reduce to a simmer and add cream, corn, bacon and remaining spices. Simmer for 15 minutes. (If using milk or half and half as a substitute for heavy cream, do not allow soup to return to a full boil. The dairy product will separate.)
- Remove from heat, stir in parsley, and serve. Cheese makes a tasty garnish.
*I use canned chipotle peppers that I’ve pureed in the food processor, but you could substitute 1/2 teaspoon chipotle seasoning if you prefer.