Thursday, March 7, 2013

Recipe: Corn Chowder

Submitted by Lauren Beckett

1/2 lb thick cut bacon (cut into 1/2 inch pieces)
1/2 c onion (diced)
1/2 c celery (sliced)
1 c carrots (sliced)
3 c potatoes (diced)
1 c boiling water
1 c chicken broth
1 16oz can creamed corn
1 15oz can whole corn
1 pint (2 cups) half & half
2 Tbsp butter
1/4 c potato flakes (or any other thickening agent)

Cook bacon in a stock pot until almost crisp. Remove bacon and set aside. Drain off most of the grease. Add onion, celery and carrots to the pot.  Cook until onions are translucent.  Add potatoes, water and broth.  Cover and bring to a boil.  Turn down to medium low and gently cook until the potatoes are soft.  Add remaining ingredients and heat through.  Do not let it come to a boil.

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