Fried Corn Chowder
Ingredients
6 slices bacon, diced
1 onion, diced
4 cloves garlic, chopped
2 tablespoons flour
4 cups chicken or vegetable stock (I always use chicken)
4 large potatoes, diced
1 cup heavy cream
Cayenne sauce to taste (always use Tabasco Brand. It’s the queen of
1 tablespoon chopped fresh basil
1 tablespoon unsalted butter (use whatever you have. We’re talking heavy cream and heavily
4 cups fresh corn about 4- 5 ears. (I use frozen corn. Trust me it’s so much easier and
Salt and black pepper
Preparation
1
In a large sauce pan or stock pot cook the bacon until crispy
2
Remove the bacon from the pan and drain on paper towels.
3
Add the onions and garlic and saute until the onions are tender and translucent. About 3 minutes
4
Sprinkle with flour and stir. Cook the flour until it just starts to brown.
5
Slowly whisk in the chicken stock and add the potatoes.
6
Simmer until the potatoes are tender. About 10 minutes.
7
Add the cream, Tabasco sauce and basil and simmer.
8
To cook the corn, heat the butter in a large saute pan until bubbling, add the corn and allow to sit to brown.
9
When the corn is well caramelized remove and add to the soup.
10
Season with salt and pepper to taste.
11
Crumble the bacon you took out earlier and float a little on top of each bowl full you dish up.
12
I serve this with crusty white bread such as Sesame Semolina from Panera’s, and real butter.
13
Anyone asking for margarine or salt substitute doesn’t deserve a seat at your table. Get rid of them.
.
About
This Is Unbelievably Rich and Good! The Folks I’ve Made This For Love It. You’re Going To Want To Hug Me, But Don’t.
Yield:
6 servings
Added:
Wednesday, February 2, 2011 - 12:39pm
