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Loretta Paganini: Corn Chowder 9/3/13

12:31 PM, Sep 3, 2013   |    comments
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Corn Chowder                                                                   (Serve 8)

4 ounces bacon, chopped

1/4 cup Extra Virgin olive oil

1 onion chopped

2 garlic cloves, minced

2 tablespoons unsalted butter 

1/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

6 cups chicken or vegetable stock, defatted

2 cups heavy whipping cream

6 sprigs fresh thyme leaves

only 2 Idaho potatoes, peeled and diced

8 ears corn

1 red pepper, diced

1 cup green onions, chopped

1/4 cup fresh Italian  parsley leaves, chopped

Heat the butter and olive oil in a soup pot over medium heat. Add the onion, garlic and bacon and cook until the vegetables are soft and the bacon is crisp, about 10 minutes. Dust the vegetables with flour and stir to coat. Pour in the stock and bring to a boil. Add the cream and the potatoes bring to a boil and cook for 10 minutes. Cut the corn kernels off the cob and add to the soup. Add thyme, peppers and green onions. Season with salt and pepper and simmer until the corn is soft, about 10 more minutes. Stir in the parsley and serve.


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