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Sunday, June 24, 2012

Corn Chowder

It is the beginning of Corn season.  And you know what that means.  Its time for Corn Chowder.

10 ears of fresh corn - shucked, and kernels cut off
4 ounces of bacon - for garnish mostly - or use an entire package of bacon if you want it in the soup.  Cut up the bacon and cook first in a large Dutch oven pan on medium heat.  Remove bacon and set aside to drain, keep some bacon fat to saute the onions and garlic.
1 onion, minced
2 garlic cloves, minced
Add 3 Tbs flour and to the onions and garlic and cook for about 1 minute.  Add
3 cups chicken broth
2 cups whole milke
2 - 3 medium potatoes, diced
Corn kernels
Drop to a simmer and cook until potatoes are tender about 15 minutes.
1 cup heavy cream
Salt, Pepper, and Seasoning to taste.  Cook for another 5 minutes.
Add back crispy bacon on top, or in the soup.