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Ingredients
| onions (chopped): 1/2 cup (finely chopped) |
| celery (chopped): 1/2 cup (finely chopped) |
| green bell pepper (chopped): 1/4 cup (finely chopped) |
| bacon (crumbled): 1/3 cup (finely chopped) |
| chicken stock: 5 cups |
| salt: 1 tsp |
| white pepper (ground): 1/4 tsp |
| dried thyme (leaves): 1/2 tsp |
| russet potatoes: 1 lb (peeled and diced) |
| frozen sweet yellow corn kernels: 15 oz |
| salted butter: 4 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| half and half cream: 1 qt |
Lord Charley's Corn Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
8 serving(s)
Tags
- In a large pot, Brown Onions, Celery, Green Peppers, and Bacon.
- Add Chicken Stock, Salt, White Pepper, and Thyme.
- I usually let it simmer for 20 minutes to make sure the vegetables are well cooked.
- Add Potatoes and Corn. Simmer 30 minutes.
- In a separate pan, melt butter and add flour.
- Add Half & Half, slowly, in increments while whisking together to make smooth.
- Add the Half & Half mixture to the soup. Cook 10 Minutes. Enjoy!