Wednesday, June 18, 2014

Bacon Potato Corn Chowder

So this one was probably a repeat of something I've done before but this time I did it much better, so I am posting it this time so I do it this way again.  ;) It was just the right thickness and the bacon gave the perfect amount of flavor, and it was just really good.  So here we go.  Sorry, no picture this time, I didn't think about it ahead of time.  It's been awhile since I posted on here... Makes a lot, probably enough for 10 or 12, or you can freeze it and use it again later for a night you are too tired to cook.

Bacon Potato Corn Chowder

1 lb thick cut bacon, chopped small
2 onions, diced small
1 head of celery, chopped
5 or 6 carrots, peeled and chopped
3-4 tbsp flour
4 c chicken broth
2 c milk (I used whole, but anything will do)
6-7 medium potatoes, diced
1 bag frozen corn (about 4 cups)
1/2 tsp thyme
pinch cayenne pepper (optional)
black pepper (bacon is usually salty enough, so I didn't add salt)

In a large stock pot, cook the bacon until it starts to brown and the fat is rendered.  Add onion and keep cooking until the onions are tender, then add celery and carrots, and cook for about 5 minutes until the celery is tender and somewhat translucent.   Sprinkle flour in, and stir until it coats the veggies and bacon and continue to cook, stirring, for about 2 minutes, then add broth.  Add chopped potatoes and corn, and simmer for 10 minutes.  Lastly, add your milk and herbs or spices.  Stir it all together and simmer for at least half an hour...but if you want just let it simmer all afternoon on low heat, covered, until you are ready to eat.

I served it with sharp cheddar cheese on top, and homemade rolls on the side. It's good enough on it's own of course, but the bread was nice to round out the meal. :)