Tuesday, December 16, 2008

Corn chowder with bacon

Here's how we make corn chowder at our house.

3 slices lean bacon, cut in thin strips
1/2 med onion, coarsely chopped
1 can creamed corn
1 medium potato, baked
1 can fat-free chicken broth
2 cups milk
1 tablespoon flour
salt and pepper to taste.

Use a medium-large sauce pan with a heavy bottom. Saute the bacon until the fat is rendered out. Add chopped onion and cook until bacon is crisp and onion is transparent. Stir in a rounded tablespoon of flour and cook on medium heat about 1 minute, stirring constantly.

Peel and chop baked potato (about 1 inch pieces) and add to pot. Add creamed corn, chicken broth, and milk. Season to taste. You won't need to add salt unless you really like it salty. We like the chowder to be a bit peppery.

Cook, stirring occasionally, until the soup comes to a boil. Boil 5 minutes. Let sit about 5 minutes more and serve with whole wheat crackers.

Makes about four servings.


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