More Great Recipes: Soup

Krystal's Homemade Corn Chowder


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

6 slices bacon
1 onion
1 red bell pepper
1 10 ounce packages of frozen corn kernels
3 medium pototoes
2 cups water
salt and pepper
2 cups milk
1 cup half and half


Cut bacon into 1" pieces. Chop onion. Dice bell pepper. Thaw corn. Cook bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Drain on paper towels. Remove all the 2 tablespoons bacon fat. Add onion and cook until soft, about 2 minutes. Peel potatoes and dice. Add potatoes and bell pepper along with water, 2 teaspoons salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, until potatoes are tender, about 20 minutes. Add corn, milk and half and half and heat until warmed through, about 5 minutes. Taste the soup for seasoning and add salt and pepper to taste. Top with the crisp bacon.


Pairs Well With


Notes

A dash of local for every season
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