Fall Feast- Corn Chowder
1 t Vegetable oil 3 sl Bacon, chopped 1 sm Onion, 1/2-inch dice 1 c New potatoes, 1/2-in dice 1/2 c Celery, 1/2-inch dice 1/2 c Green pepper, 1/2-in dice 2 c Chicken stock 1 c Milk...
Ingredients
- 1tsp vegetable oil
- 3sl bacon, chopped
- 1small onion, 1/2-inch dice
- 1cup new potatoes, 1/2-in dice
- 1/2cup celery, 1/2-inch dice
- 1/2cup green pepper, 1/2-in dice
- 2cup chicken stock
- 1cup milk
Directions
- 1
1 t Vegetable oil 3 sl Bacon, chopped 1 sm Onion, 1/2-inch dice 1 c New potatoes, 1/2-in dice 1/2 c Celery, 1/2-inch dice 1/2 c Green pepper
- 2
When bacon has released its fat, add onion and potatoes and saut for 2 minutes
- 3
Add celery and green pepper and saut another minute
- 4
Add stock and bring to boil
- 5
Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender
- 6
If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid
- 7
Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender
- 8
Stir in parsley