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Category: Chowders
Prep Time: Cook Time: Total Time:
3 bacon slices, chopped
1/2 red, green bell and yellow pepper, chopped
5 cups fresh corn kernels (from about 9 ears) or frozen, thawed
2 medium onions, chopped
2 celery stalks, chopped
1/3 cup flour
4 cups chicken stock
1/2 tsp dried thyme
1 cup whipping cream
Ground white pepper
Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes. Combine 1/4 cup of each bell pepper in small bowl and set aside. Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.
Sprinkle flour over and stir 5 minutes. Gradually mix in 4 cups chicken stock. Add thyme. Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
Stir cream into soup. Working in batches, puree soup in blender until smooth. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate.) Saute reserved bell peppers and remaining 2 1/2 cups corn in medium non-stick skillet over medium-high heat until heated through, about 4 minutes. Bring soup to simmer, thinning with more stock if desired. Ladle soup into bowls. Garnish with sauteed corn and pepper mixture and serve.
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MISSOURI CORN CHOWDER
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Category: Chowders
Prep Time: Cook Time: Total Time:
3 bacon slices, chopped
1/2 red, green bell and yellow pepper, chopped
5 cups fresh corn kernels (from about 9 ears) or frozen, thawed
2 medium onions, chopped
2 celery stalks, chopped
1/3 cup flour
4 cups chicken stock
1/2 tsp dried thyme
1 cup whipping cream
Ground white pepper
Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes. Combine 1/4 cup of each bell pepper in small bowl and set aside. Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.
Sprinkle flour over and stir 5 minutes. Gradually mix in 4 cups chicken stock. Add thyme. Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
Stir cream into soup. Working in batches, puree soup in blender until smooth. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate.) Saute reserved bell peppers and remaining 2 1/2 cups corn in medium non-stick skillet over medium-high heat until heated through, about 4 minutes. Bring soup to simmer, thinning with more stock if desired. Ladle soup into bowls. Garnish with sauteed corn and pepper mixture and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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