3 slices bacon, crisp-cooked, drained, and crumbled or 2 tbs bacon bits
2 tablespoons snipped fresh parsley (optional)
Instructions
If using fresh corn, use a sharp knife to cut the
kernels off the cobs and set them aside.
In a large saucepan cook onion and sweet pepper in
hot oil until onion is tender but not brown. Stir
in corn, broth, and potato. Bring to boiling then
reduce heat. Simmer covered for 10-15 minutes or
until vegetables are tender, stirring occasionally.
In a small bowl combine flour, salt, and black
pepper. Stir milk into flour mixture then add to
corn mixture in saucepan. Cook and stir until
slightly thickened and bubbly. Cook and stir for 1
minute more. Add bacon then heat through. If
desired, garnish each serving wit parsley.
Originally Submitted
1/26/2014
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