Cheddar & Corn Chowder With Bacon Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from the Lifestyle Cooking Channel in Australia - and made it on a regular basis throughout winter. You can tweak a bit to suit your tastes. I add some vegetable stock to it when it needs thinning out a bit and I also add some basil and mixed herbs, but that is my personal taste. It is a rich soup, very filling and moreish. Ingredients:
8 slices bacon (chopped) |
2 large onions (peeled and chopped) |
2 stalks celery (chopped) |
1 cup cheddar cheese (grated) |
4 cups milk |
1 cup heavy whipping cream |
2 tablespoons cornmeal |
4 ears corn (kernels removed or 4 cups of frozen corn) |
1 bunch parsley (chopped) |
salt & pepper (to taste) |
vegetable stock (optional) |
parsley |
Directions:
1. Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
2. Drain away about half of the fat in the pot then stir in the onions and celery. Sauté for a few minutes until the vegetables soften.
3. Add the milk and cream and heat through.
4. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
5. Add the cheddar cheese and stir through until melted.
6. Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper.
7. Stir in the parsley just before serving.
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