Corn and Gruyere Chowder
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 lb bacon
- 1 large onion, minced (about 1 1/2 c.)
- 1⁄2 teaspoon minced garlic
- 4 cups frozen corn kernels, thawed
- 3 1⁄2 cups rich chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper (black can be substituted)
- 8 ounces gruyere cheese, grated
- 1 cup whipping cream
- 1 dash cayenne pepper
- snipped chives, if desired (to garnish)
directions
- In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels.
- Cool and crumble; set aside.
- Drain all grease, except for about 2 tablespoons from pot and discard.
- Add onion to pot and cook, stirring often for about 3 minutes.
- Add corn and garlic and cook again, stirring often for another 3 minutes.
- Now add the chicken broth; simmer, uncovered for 15 minutes.
- Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next.
- Gradually stir in the cream; heat until hot, but not boiling.
- Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary.
- Stir in reserved bacon.
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RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.