• Kris Riley

Bacon Cheddar Corn Chowder

Updated: Mar 28

With the end of prime "soup season" in sight, I find myself making as many of these amazing soups as I can. This delicious, satisfying chowder is easy to make, and a new family favourite.

I used President's Choice frozen Corn and Jalapeno vegetables for this chowder. You could use regular frozen corn, however the jalapeno adds flavour and not a lot of heat.

Don't have cheddar cheese? Use what you have in the fridge.


Recipe for Bacon Cheddar Corn Chowder


Ingredients:


1 pound bacon, chopped into 1/8'-1/4' pieces 2 medium yellow onions, chopped 2 large white potatoes, scrubbed and diced 1 bay leaf 1 teaspoon ground cumin 1/2 teaspoon dried sage 4 tablespoons flour 4 cups chicken stock 2 1/2 cups table cream 3 cups PC frozen corn & jalapeno or frozen corn 2 tablespoons dried parsley 1/2 teaspoon ground nutmeg 1/2 cup dry white wine 4 cups shredded cheddar cheese fresh cilantro

In a large saucepan, over medium heat, fry bacon until crisp. Remove bacon from pot. Set aside. Add onion, potatoes, bay leaf, cumin & sage. Cook, stirring 5-8 minutes. Sprinkle flour over ingredients, and stir to combine. Add cream, stirring until combined. Bring to a boil, then reduce heat. Simmer 30 minutes, stirring often. Add corn, parsley, nutmeg and wine. Simmer another 5 minutes. Remove bay leaf and stir in cheese. Heat until melted and corn is warmed. Serve hot, garnished with fresh cilantro


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