Corn Chowder

This is a good alternative to a Clam chowder. I love the taste of corn in a soup or chowder.

Corn Chowder
Here are the Ingredients:
  • 2 16 oz bags frozen corn
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and diced
  • 2 carrots, cut into 1/4 inch rounds
  • 2 large russet potatoes, diced
  • 1 bay leaf
  • 4 cups low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 3 strips of bacon cut into lardons, cooked until crispy
  • salt and pepper
  • cheese, grated (optional)
In a dutch oven saute bacon until crispy. Remove and set aside on a paper towel to drain. Saute onion, carrots, and red bell pepper in bacon drippings until tender. Add potatoes, bay leaf, corn, salt, pepper, and broth and bring to a boil. Cover and reduce to a simmer and cook for 30 minutes. Puree 3 cups of soup in a blender and return to pot. Slowly add cream and cook another 10 minutes. Top with chopped parsley and bacon lardons.

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