Texas Country Club Corn Chowder |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago. Ingredients:
1/2 small onion, diced |
1 large celery rib, diced |
1 large carrot, chopped |
3/4 lb bacon, chopped |
1 anaheim chilies or 1 red bell pepper |
1 -2 fresh jalapeno pepper, diced |
1 (10 ounce) box frozen corn |
1/2 cup flour |
2 large russet potatoes |
2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock) |
1 quart half-and-half |
salt |
pepper |
Directions:
1. Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
2. In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
3. Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
4. Salt and pepper to taste.
|
|