When it is snowing and cold outside there is nothing like having a comfort food like "Corn Chowder" to warm you up. This is my own personal recipe that I have been making for a long time now. Perhaps you will enjoy making it for yourself this winter.
1/2 lb. bacon
1 large yellow onion, chopped
2 large celery stalks chopped
1 green bell pepper chopped (optional)
1 lb. russet potatoes, peeled, cut into small cubes
4 c. chicken broth
1 c. whole milk
2 tbsp. all-purpose flour
3 c. fresh or frozen corn (defrost and drain if frozen)
1 c. coconut milk (unsweetened) or heavy cream
4 T. butter
1 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
2 T. chives or parsley chopped (optional)
Over medium-high heat, cook the bacon until crisp and set aside. In the same pan using some of the bacon grease, cook the onion and celery, stirring occasionally, until translucent, 5-7 minutes. Then add the green pepper and cook a few minutes longer.
Add the chicken broth and the potatoes bringing it to a boil. Reduce the heat, cover, and simmer until potatoes are tender.
Meanwhile, using the 4 T. butter or bacon grease, melt it in a frying pan and add the corn kernels. Fry them until they begin to scorch stirring often so as not to burn them.
Whisk the milk and flour together and stir it slowly into the potato mixture. Add the corn, bacon bits, and coconut milk, and return the soup to a boil.
Season with salt and pepper and serve. Top the soup with fresh chopped chives, and a few bacon bits if desired. I used fresh parsley this time around.
Enjoy!
Until next time, this is Sunscape
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