Written by adam on Feb 25, 2005
Corn Chowder
A modified recipe from a cookbook that we got for Christmas called A Skillet Full of Traditional Southern Lodge Cast Iron Recipes & Memories I didn't cook it in a cast iron dutch oven, as recommended, but it was good nonetheless. The corn/milk puree acts as the thickener in this recipe. This is a very thick and hearty dish, best served on chilly days.
Ingredients
- 5 slices bacon
- 16 oz package frozen sweet corn
- 1 medium onion, chopped fine
- 2 ribs celery, chopped fine
- 1 red bell pepper, diced fine
- 1 large potato, cubed
- 1 cup milk
- 2 cups chicken broth
- 1/2 tsp. salt, more to taste
- 1 tsp. black pepper
- 2 TBSP olive oil
In a large pot, fry the slices of bacon until fully cooked and crisp. Remove, drain, crumble. In the remaining grease, add the olive oil and heat over medium heat. Throw in all of the vegetables, reserving about 1/3 of the corn for the puree. Fry the veggies until all are soft, about 10 minutes. Add the salt, pepper, and broth. Simmer over medium-low heat for 20 minutes.
In a blender or food processor, puree the milk with the remaining corn. Add to simmering pot and heat through. Add the bacon at the end. Taste. Add more salt if necessary. Serve up hot in bowls.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my