Potato corn chowder

Corn and Potato Chowder

Components

1 tablespoon butter

one/four pound bacon, diced

one cup chopped onion

3/four cup chopped environmentally friendly pepper

Kosher salt and black pepper

1 tablespoon minced garlic

2 tablespoons flour

four cups chicken broth or stock

four cups peeled, finely diced all-goal potato

1 one/2 cups shredded carrot

two cups refreshing or frozen corn kernels

1 cup 50 %-and-50 percent

one/two teaspoon dried thyme

Pinch of cayenne pepper

2 tablespoons chopped clean Italian parsley

Directions

1. Sling the butter into a soup kettle and melt more than medium-large heat. Incorporate the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Help save for afterwards--do not nibble too considerably.


2. Pour off all but 1/four cup of body fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till comfortable and then throw in the garlic, cooking it all for 1 minute far more. Sprinkle on the flour and combine into the veggies. Dump in the broth and potatoes. Include the pot and deliver to a boil then reduced the warmth and simmer for ten to 12 minutes, or till the potatoes are tender. Insert the shredded carrots and corn. Protect and simmer everything 5 to 6 minutes lengthier to mix the flavors.


3. Stir in the half-and-50 %. Period with the thyme, cayenne, some a lot more salt, and tons of freshly ground black pepper to flavor. Sprinkle with parsley and the bacon bits you've got been preserving. Give it one last stir, and ladle it up piping very hot.

Recipe courtesy of DINOSAUR BAR-B-QUE (ten Speed Press, 2001) by John Phase and Nancy Radke