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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe morphed from a chowder I developed for tinned clams. I loved the chowder without the clams and bacon gave a nice smoky counterpoint to the sweetness of the corn. This recipe is wonderful! Ingredients:
10 slices bacon |
2 tablespoons butter |
6 green onions, sliced thin,1/3 cup of green tops reserved for sprinkling over servings |
2 small potatoes, diced (about 1 1/2 cups) |
1 clove garlic, minced |
1/2 cup dry white wine |
2 vegetable bouillon cubes, dissolved in |
2 cups water |
1 can cream-style corn |
1 can regular canned corn niblet |
1 cup evaporated low-fat milk |
1 teaspoon salt |
1/8 teaspoon pepper |
4 ounces cream cheese with herbs, cut into bits |
Directions:
1. Cook the bacon in a skillet until crisp.
2. Remove and put on paper towels to drain.
3. Crumble and reserve.
4. Sweat onions, potatoes, and garlic in the butter in a medium-sized saucepan over moderate heat for about 5 minutes.
5. Add the wine and cook until the wine has evaporated, about 5 minutes.
6. Add vegetable stock, cream-style and niblet corn and cook another 10 minutes.
7. Add milk, salt, pepper and cream cheese and heat to scalding (careful not to boil as milk will curdle), breaking up any chunks of cream cheese against sides of pot.
8. Stir in bacon.
9. Sprinkle each serving with some of the reserved green onion tops.
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