Chef Nouveau
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| Corinne’s Corn Chowder |
| Written by CN | ||
| Thursday, 12 March 2009 | ||
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Great for cold days, days you are craving corn and days when a little bacon is a good thing. 1 onion, chopped 6-8 slices of uncooked bacon, chopped 1 red or orange pepper, finely chopped 1 huge, or 2-3 medium potatoes, cubed into 1 cm3 squares (about ½ inch squares) 1 cube vegetable bouillon 2 cups frozen corn flour, salt, pepper 2-3 cups milk ½ cup whipping cream Saute bacon and onion together for about 5 to 10 minutes. Add the chopped red or orange pepper and sauté for a few minutes more. Add 1 cup of water, the bouillon cube and the potatoes. Simmer for about 15 – 20 minutes, or until the potatoes are almost soft. This step allows the potatoes to be cooked to perfection without scalding the milk too much. Add milk, whipping cream, corn, salt and pepper. Simmer for a few minutes. Mix 3 Tbsp flour with a small bit of water (about 1/8 cup) and stir with a fork to get rid of annoying lumps. Slowly add the flour mixture to the soup while stirring constantly. Cook until thickened. Taste and adjust seasonings to your liking. That’s it! |
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