Sunday, June 24, 2012
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
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.