Monday, April 22, 2013

Creamy Potato & Corn Chowder

Creamy Potato & Corn Chowder

1 1/4 lbs (575 g) “B” size red potatoes (about 8 potatoes)
8 slices uncooked bacon, divided
1 medium onion, chopped
1 medium red bell pepper, diced
3 garlic cloves, pressed
2 tsp (10 mL) dried thyme leaves
1/2 cup (125 mL) all-purpose flour
4 cups (1 L) chicken stock
1 1/2 cups (375 mL) milk
1 tsp (5 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (12 oz) frozen corn kernels (about 2 1/4 cups/550 mL)

1 Dice potatoes into 1/2-in. (1-cm) pieces; set aside. Thinly slice bacon crosswise into strips. Cook bacon in All White Ceramic (4.75-qt./4.5-L) Covered Casserole over medium heat 9-11 minutes or until crisp. Remove bacon from Casserole; drain on paper towels. Drain Casserole, leaving 3 tbsp (45 mL) drippings in Casserole.
2 Return Casserole to heat; add onion, bell pepper, pressed garlic and thyme. Cook 4-5 minutes or until vegetables are tender, stirring frequently. Add flour; cook and stir until combined. Stir in stock and milk. Add potatoes, half of the bacon, salt and black pepper. Bring to a simmer; reduce heat to medium-low and cook 10-12 minutes or until chowder is thickened and potatoes are tender. Add corn; return to a simmer. Serve with remaining bacon.

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