Country Corn Chowder
Try these classic soups that will help fight off the wintry chill
by Chef David Kelly Columnist
February 24, 2011
Baby, it's cold outside, and the snow might not be done coming down. Just when you think we might have seen the last of it, here it comes again. What's better on a cold day than some good old-fashioned potato soup?
Here is another old-fashioned soup that you can serve with buttered bread to make a meal.
(serves 6)
. 1 1/2 cups cubed Canadian style bacon, or, smoked ham slices
. 1/4 cup butter or margarine
. 1/4 cup flour
. 1/4 teaspoon basil
. 1/4 teaspoon salt
. 1/8 teaspoon white pepper
. 1 can (14 1/2 oz.) chicken broth
. 1/2 cup water
. 2 cups cubed, peeled potatoes
. 1 cup, peeled, chopped carrots
. 1 1/2 cups frozen or canned whole kernel corn
. 2 cups half-and-half
. 1/2 small onion, peeled and diced
Melt the butter in a large saucepan over a medium heat. Stir in the flour, seasonings, chicken broth and water.
Cook and stir until the mixture thickens and boils. Reduce to a simmer and stir in the potatoes, carrots and onions. Simmer, covered, until the vegetables are tender, but not mushy or overcooked.
Stir in the corn, bacon and the half-and-half. Bring to a simmer, being careful not to let the mixture boil. Cook until the corn is softened and serve.
As always, enjoy!
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