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Ingredients
| bacon: 4 oz |
| olive oil: 2 Tbl |
| onions - yellow (chopped): 2 cups |
| unsalted butter: 2 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| black pepper: 1/2 tsp |
| chicken stock: 6 cups |
| russet potatoes: 1 lb |
| frozen sweet yellow corn kernels: 5 cups |
| half and half cream: 1 cup |
| white cheddar cheese: 0.25 lb |
Corn Chowder
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
- Cook 4 oz of chopped bacon in 2 tbsp olive oil until brown. Remove bacon and reserve.
- Add 2 c chopped yellow onions and 2 tbsp unsalted butter and cook until translucent.
- Stir in 1/4 c flour and 1/2 tsp black pepper. Salt to taste. Cook about three minutes.
- Add 6 c chicken stock and 1 # diced potatoes. Bring to a boil. Simmer uncovered 15 minutes.
- Add 5 c frozen corn, 1 c half and half, and 1/4 lb white sheddar. Cook until cheese is melted.
- Serve with bacon garnish.