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Southern Corn Chowder
Ingredients
1/4 pound bacon, diced
1 onion, diced
2 carrots, diced small
2 celery ribs, diced small
3 garlic cloves, minced
1 red bell pepper, diced small
5 cups fresh or frozen corn kernels
1/4 cup all-purpose flour
8 cups chicken broth
2 russet potatoes, peeled and cut into half-inch cubes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
1 onion, diced
2 carrots, diced small
2 celery ribs, diced small
3 garlic cloves, minced
1 red bell pepper, diced small
5 cups fresh or frozen corn kernels
1/4 cup all-purpose flour
8 cups chicken broth
2 russet potatoes, peeled and cut into half-inch cubes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
Directions
1. Heat a stockpot over medium heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, until the bacon is browned and crisp.
2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
3. Reserve the cooked bacon for serving.
4. Add the onions, carrots and celery to the bacon grease in the stockpot and cook, stirring frequently, for about 5 minutes, until the vegetables are soft.
5. Add the garlic, bell peppers and corn and cook, stirring frequently, for 10 more minutes.
6. Sprinkle the flour over the vegetables in the pot and cook, stirring, for about 3 minutes.
