Post by buzzard on Feb 11, 2011 15:30:34 GMT -5
Got this recipe in a e-mail today (Better Homes and Gardens). We're gonna have a nice weekend, in the 60's, but then Monday night got rain coming in, with maybe some snow Wed night and Thursday. I think it would be a good time to try this recipe out, but I'll have to cut it in half..... 
CORN CHOWDER
6 ears corn
2 cans whole kernel corn, drained, 15 oz. each
5 cups low sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped medium, about 1 cup
Salt and pepper
1 pound red potatoes, about 3, scrubbed and cut into 1/2 inch cubes
1 cup heavy cream
4 scallions, sliced thin
Directions:
Cut kernels from ears of corn. Reserve kernels land cobs separately. Puree the canned corn and 2 cups of the broth in blender until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towel lined plate and reserve. Cook onion, corn kernels, 1/2 t. salt and 1/4 t. pepper in bacon fat until vegetables soften and turn golden brown, 8 to 10 minutes. Add potatoes, corn puree, remaining 3 cups broth and reserved corncobs to the Dutch oven and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream,scallions and reserved bacon. Season with salt and pepper to taste and serve. The soup can be refrigerated in airtight container for up to 3 days.
Serves 6 to 8
Note: Adding the cobs to the chowder adds an extra layer of corn flavor
CORN CHOWDER
6 ears corn
2 cans whole kernel corn, drained, 15 oz. each
5 cups low sodium chicken broth
3 slices bacon, chopped fine
1 onion, chopped medium, about 1 cup
Salt and pepper
1 pound red potatoes, about 3, scrubbed and cut into 1/2 inch cubes
1 cup heavy cream
4 scallions, sliced thin
Directions:
Cut kernels from ears of corn. Reserve kernels land cobs separately. Puree the canned corn and 2 cups of the broth in blender until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towel lined plate and reserve. Cook onion, corn kernels, 1/2 t. salt and 1/4 t. pepper in bacon fat until vegetables soften and turn golden brown, 8 to 10 minutes. Add potatoes, corn puree, remaining 3 cups broth and reserved corncobs to the Dutch oven and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream,scallions and reserved bacon. Season with salt and pepper to taste and serve. The soup can be refrigerated in airtight container for up to 3 days.
Serves 6 to 8
Note: Adding the cobs to the chowder adds an extra layer of corn flavor
