Recipes
AUNT JUDY'S CORN CHOWDER
Aunt Judy's Corn Chowder
Coming from the midwest, this is the warmer-upper after shoveling snow for 2 or 3 hours.
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PrintINGREDIENTS
- Servings: 6
- 4 oz. bacon, cut in 1-inch
- pieces
- 2 Tbls. butter
- 2 Cups onions, chopped
- 2 Tbls. flour
- 4 Cups chicken stock
- 2 large potatoes, peeled and cut
- into 1/4 inch dice
- 1 Cup half & half
- 4 Cups cooked corn
- 3/4 tsp. pepper
- Salt to taste
- 1 lg. red pepper, cut into 1/4-inch dice
- 3 green onions, chopped
DIRECTIONS
In a large soup pot over low
heat cook bacon, about 5 minutes.
Add butter and allow it to
melt. Add onions and cook
over low heat for 10 minutes.
Add the flour and cook,
stirring another 5 minutes.
Add the stock and potatoes.
Continue cooking over
medium-low heat until the
potatoes are just tender,
12 - 15 minutes. Add the
half & half, corn, pepper,
and salt. Cook 7 minutes
stirring occasionally. Add
the bell pepper and green
onions, adjust the
seasonings, and cook an
additional 5 minutes. Serve
immediately.
Yield: 6 servings.
RECIPE BACKSTORY
Coming from the midwest, this is the warmer-upper after shoveling snow for 2 or 3 hours.
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