CORN CHOWDER
2 strips raw bacon, diced small
1/2 cup diced-small onion
1/2 cup diced-small red pepper
2 cups sweet corn kernels, cut from the cob
3 tablespoons flour
3 cups chicken or vegetable stock
1 cup medium-diced russet potatoes
1 cup heavy (whipping) cream
1 tablespoon chopped fresh parsley
Salt and pepper (to taste)
Fry bacon over medium-high heat in a large saucepan until crisp.
Add onions, peppers and sweet corn and stir for about 2 minutes.
Add flour and stir for 1 minute.
Add stock and stir until smooth. Bring to a boil, add potatoes and simmer for 15 to 20 minutes to desired consistency.
Add cream and simmer (do not boil) 2 more minutes. Season with parsley, salt and pepper.
Source: Florida Department of Agriculture |