Cold Day Corn Chowder
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 medium
Onion (finely chopped)1 small
Red Bell Pepper (finely chopped)2 stalks
Celery (finely chopped)3 tbsps
All-Purpose Flour1 tbsp
Thyme (chopped fresh)1 tsp
Paprika6 cups
Chicken Broth (low-sodium)1 cup
Half-And-HalfDirections:
1
In a medium Dutch oven, melt the butter over medium heat
2
Add the bacon and cook, stirring occasionally, until crisp
3
Transfer to paper towels to drain
4
Drain or spoon off all but 3 tablespoons of the fat in the pot
5
Add the onion, bell pepper, and celery and cook, stirring occasionally, until the vegetables just begin to become tender, about 5 minutes
6
Season with salt and pepper and add the flour, thyme, paprika, and bay leaves
7
Stir the flour into the vegetables to make a paste and coat them evenly
8
Cook a minute or two to get rid of the raw flour smell
9
Add the chicken broth and bring to a simmer
10
Cover and simmer until all of the vegetables are tender, about 15 minutes
11
Uncover the pot and add the potato, half-and-half, and corn
12
Simmer, uncovered, until the potato is very tender but not yet falling apart, 10 to 12 minutes
13
If desired, puree about a cup of the soup in a food processor or blender and stir it back into the soup
14
Discard the bay leaves
15
Serve garnished with the cooked bacon and some chives or parsley