Corn Chowder
"A not too creamy corn chowder as seen prepared by Ina Garten."
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 4 ounces bacon
- 2 tablespoons olive oil
- 2 cups yellow onions
- 2 tablespoons unsalted butter
- 1⁄4 cup flour
- 1⁄2 teaspoon pepper
- 6 cups chicken stock
- 1 lb potato
- 5 cups frozen corn
- 1 cup half-and-half
- 1⁄4 lb white cheddar cheese
directions
- Cook 4 oz of chopped bacon in 2 tbsp olive oil until brown. Remove bacon and reserve.
- Add 2 c chopped yellow onions and 2 tbsp unsalted butter and cook until translucent.
- Stir in 1/4 c flour and 1/2 tsp black pepper. Salt to taste. Cook about three minutes.
- Add 6 c chicken stock and 1 # diced potatoes. Bring to a boil. Simmer uncovered 15 minutes.
- Add 5 c frozen corn, 1 c half and half, and 1/4 lb white sheddar. Cook until cheese is melted.
- Serve with bacon garnish.
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Reviews
-
I just tried this recipe and I LOVE it! I was happy to find a corn chowder recipe that doesn't use creamed corn as a base. It just seems more authentic without it. This is creamy, but not too creamy and has good flavor. I added a couple teaspoons of Worcestershire sauce and it really compliments the flavors. I will probably add at least a tablespoon of W. sauce next time. I think I might add a cup or two extra of corn too next time because I think it could use it. I'm glad to find this recipe!
