Ingredients:
4 ounces bacon slices (half of
8-ounce package)
1 medium onion
1 medium carrot
1 celery stalk
1 can corn (21 ounces), drained
3 medium potatoes
32 ounces chicken broth (low
sodium)
1 tablespoon cornstarch
1/4 cup cold water
1 teaspoon salt (or to taste)
1/4 teaspoon ground white (or
black) pepper
Cut bacon with sharp knife into
thin strips, crosswise.
Place bacon into large pot and
cook over medium heat for 5
minutes.
Chop onion. CLICK HERE for
instructions.
Slice carrot. CLICK HERE for
instructions.
Slice celery. CLICK HERE for
instructions.
Add onions to bacon.
Saute over medium heat for 2 to
3 minutes or until onion slightly
softens.
Add carrots.
Add celery.
Stir and cook for 5 minutes,
uncovered.
Meanwhile, dice potatoes.
CLICK HERE for instructions.
Add to pot.
Add corn.
Add chicken stock.
Add salt.
Add pepper.
Place lid askew so that there is a
small opening for steam to come
out. Simmer for 30 minutes.
Add cream. Bring almost to boil.
Meanwhile, in small bowl,
combine cornstarch and water
and mix well with wire whisk or
fork until smooth.
When soup almost comes to
boil, add cornstarch mixture.
Reduce heat to medium and
cook for 1 minute, stirring
constantly, until thickens.
Enjoy!
4 ounces bacon slices (half of
8-ounce package)
1 medium onion
1 medium carrot
1 celery stalk
1 can corn (21 ounces), drained
3 medium potatoes
32 ounces chicken broth (low
sodium)
1 tablespoon cornstarch
1/4 cup cold water
1 teaspoon salt (or to taste)
1/4 teaspoon ground white (or
black) pepper
Cut bacon with sharp knife into
thin strips, crosswise.
Place bacon into large pot and
cook over medium heat for 5
minutes.
Chop onion. CLICK HERE for
instructions.
Slice carrot. CLICK HERE for
instructions.
Slice celery. CLICK HERE for
instructions.
Add onions to bacon.
Saute over medium heat for 2 to
3 minutes or until onion slightly
softens.
Add carrots.
Add celery.
Stir and cook for 5 minutes,
uncovered.
Meanwhile, dice potatoes.
CLICK HERE for instructions.
Add to pot.
Add corn.
Add chicken stock.
Add salt.
Add pepper.
Place lid askew so that there is a
small opening for steam to come
out. Simmer for 30 minutes.
Add cream. Bring almost to boil.
Meanwhile, in small bowl,
combine cornstarch and water
and mix well with wire whisk or
fork until smooth.
When soup almost comes to
boil, add cornstarch mixture.
Reduce heat to medium and
cook for 1 minute, stirring
constantly, until thickens.
Enjoy!
This warm and soothing corn chowder has
both sweetness and bite!
both sweetness and bite!
Corn Chowder
Adapted from
Cooking New American : How to Cook the Food You Love to Eat
