Sweet Corn And Bacon Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
SWEET CORN AND BACON CHOWDER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woods Estate in Canton, Texas in 1988. Ingredients:
4 tablespoons butter |
6 rashers bacon trimmed cooked and diced |
1 white onion diced |
1 clove garlic finely chopped |
1 cup sliced celery |
1 bay leaf |
3 teaspoons finely chopped thyme |
3 medium potatoes peeled and diced |
3 cups chicken stock |
1 can corn kernels and their liquid |
1 can creamed corn |
1/8 teaspoon worcestershire sauce |
1/2 teaspoons alt |
1/2 teaspoons freshly ground black pepper |
1/2 cup sour cream |
Directions:
1. Melt butter in large saucepan over medium heat then add bacon and cook for two minutes.
2. Add onion and garlic then cook stirring occasionally until softened about 6 minutes.
3. Stir in celery, bay leaf and thyme then cook five minutes.
4. Add potatoes and chicken stock then bring to the boil then reduce heat and simmer 15 minutes.
5. Add corn and continue to cook until potatoes are tender about 20 minutes.
6. Just prior to serving whisk in Worcestershire sauce, salt, pepper and sour cream.
7. Serve immediately and garnish with thyme sprigs.
|
|