Monday, November 21, 2011

Quick and Easy Corn Chowder Soup

I love it when a recipe works the first time I try it.  I just based this on taste and a little research.  What I created is a deliciously hearty comfort food that is so easy to make.

I would also like to try something new this time, by giving the big picture first before going straight into the recipe.  I feel that will give us a the big idea on the whole preparation rather than focusing on the details of the recipe.

The Big Picture:  

  • Make some bacon crisps
  • Make a roux (to thicken the soup)
  • Add in all the other ingredients
Serves 3-4

2 strips of bacon
About 1/2 cup chopped brown onion
1-1/2 tablespoons all purpose flour
1 small can of cream of corn (about 8 oz.)
1 small can of whole kernel corn (about 8 oz.)
1 small can of chicken broth/stock (about 14 oz.)
About 1 cup russet potatoes (cubed)
Salt and pepper to taste
parsley flakes as garnish (optional)


1.  In a medium sized pot, fry up the bacon until medium crisp.  Set aside.

2.  Using the same pot, saute the onions until translucent.  

3.  Push the onions to one side of the pan.  Make a roux in the clear side of the pan by adding the flour where the oil is.  Keep stirring and mashing with a cooking spoon until it forms a paste.  Add in the chicken broth/stock.  Add the potatoes and corn.  Simmer until the potatoes are tender when pricked with a fork.  Chop the bacon strips into tidbits and add in to the pot.  Season with salt and pepper to taste.  -GG-

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