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Corn Chowder
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1 bag | frozen corn kernels |
6 strips | bacon cut into 1, 2" pieces |
1 small | onion, finely chopped |
1 small | green pepper, finely chopped |
1 | jalapeño seeded and chopped |
1 small | celery stalk chopped |
3 med | tomatoes, peeled, seeded, finely chopped |
2 med | boiling potatoes, peeled and cubes |
1 t | salt |
1/8 t | ground allspice |
Pinch | sugar |
Small | bay leaf |
2 c | light cream, room temp |
1 c | milk |
Pepper |
Parsley garnish
In a lg non reactive saucepan, fry bacon over moderately high heat, stirring occasionallyuntil crisp, about 10 mins. Transfer the bacon to paper towels to drain. crumble and reserve.
Discard all 3 T of the bacon drippings from pan. Add onion and cook over moderate heat u till golden, 4-5 mins. Add green pepper, jalapeño and celery and cook until slightly softened, about 2 mins. Add tomatoes, potatoes, sa
T, allspice, sugar, bay leaf, and corn. Stir well and cook over moderate heat until mixture starts to sizzle.
Reduce heat to low. Cover and cook, stirring occasionally until tomatoes are tender, about 35-40 mins. Stir in cream and milk and bring to boil. Remove from heat and season weepier. Garnish with bacon and parsley.
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