Corn And Fingerling Potato Chowder With Applewood Smoked Bacon Recipes
CORN CHOWDER WITH FINGERLING POTATOES & SMOKED BACON
Found it here: http://wellfed.typepad.com/well_fed/2007/09/corn-chowder-wi.html Super good comfort food! Please use fresh corn, as it is much sweeter than frozen. Would be great with a nice piece of bread. You may want to cut back on the cayenne pepper, as 1/4 tbsp is quite a lot.
Provided by Andrew Mollmann
Categories Chowders
Time 50m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels.
- Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally.
- Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes.
- Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine.
- Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes.
- Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently.
- Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.
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