Ingredients
- 1 tablespoon butter
- 1/4 pound bacon, diced
- 1 cup chopped onion
- 3/4 cup chopped green pepper
- Kosher salt and black pepper
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 4 cups chicken broth or stock
- 4 cups peeled, finely diced all-purpose potato
- 1 1/2 cups shredded carrot
- 2 cups fresh or frozen corn kernels
- 1 cup half-and-half
- 1/2 teaspoon dried thyme
- Pinch of cayenne pepper
- 2 tablespoons chopped fresh Italian parsley
Directions
Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
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By batgirl2779
Port Hueneme, CA
on April 13, 2013
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Well, i can't have bacon so i didn't use that. I used canola oil to keep the veggies from burning and not butter. I did use fresh thyme, and corn not packaged and whipping cream not half and half. I also used stock i had made myself using Michael Chiarello's recipe (i doubt the person's recipe it is matters that's just the one i used. I think making your own stock reeeeeaally makes it awesome. I sliced the carrots not shredded (yuck baby food. I put red pepper flakes as i think their flavor is better for this and i put a little liquid smoke in there to add some depth. Someone stated the consistency was off and i have to mention if you don't use baking potatoes and don't cook them until they "fall apart" you wont get the right consistency. White or gold potatoes are a NO NO in chowder. All in all my favorite Corn and Potato chowder recipe.
By paigehawkins
on January 20, 2013
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This recipe was ok but nothing special. I made it as written but would leave out the carrots if I were to make it again. They didn't taste as though they belonged; seemed to conflict with the othe flavor and textures.
By meeraramakrishn...
pittsburgh, PA
on December 29, 2012
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I should say I completely modified this recipe to suit my Requirement. I am vegetarian, avoided using bacon, chicken stock. Instead of butter I used canola oil. Used all the basic ingredients that was used in the recipe as well as added small can of cream style corn. It turned out to be good as well and whole pot was empty. I am making it again!
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