Sunday, September 6, 2009

Melissa Howell's Corn Chowder

  • 3 slices bacon
  • 1 small onion, diced
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg
  • 1/4 cup flour
  • 32 ounces chicken broth
  • 2 cups cubed frozen hash brown potatoes
  • 3 cups corn
  • 1/2 heavy cream
In a large saucepan, cook bacon until crisp. Remove from pan and set aside.

Discard all but 1 Tbsp drippings. Add onion, pepper, and nutmeg to saucepan. Cover and cook on low for 10 minutes or until onion is soft. Stir in flour and cook 3 minutes more.

Whisk in broth, turn up the heat, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in potatoes and corn and cook 5 minutes more. Stir in cream and cooked, crumbled bacon.

Makes 6 cups.

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