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Monday, 3 February 2014

Corn & Bacon Chowder

This easy recipe is one of our favorite chowders to whip together on a cold night.  The best part is, it doesn't have any cream so it's not too heavy.  We love eating this with garlic bread or rolls - pretty much any of the recipes I've posted will do.  It's great as leftovers, too! Enjoy!

Ready to pop in a bowl to eat! Yum!

Corn & Bacon Chowder
Serves 4-6

In a large saucepan over medium heat melt:
1/4 cup butter

Add and cook, stirring regularly, until onion has softened:
1 onion, chopped
1 package smoked bacon (8 oz.), trim off the fattiest bits and chop coarsely (I prefer the nitrate-free kind)
2 tsp minced garlic

* You have two options for thickening the soup - you can add GF flour mix to thicken the soup now or add cornstarch to thicken at the end.
Option 1 for thickening soup: 
Once onion has softened, add and cook, stirring constantly for 1 minute:
1/4 cup Kristin's Gluten-Free Flour Mix

Add and bring to boil over medium-high to high heat:
2 cups GF chicken stock OR 2 cups water + 3 tsp Asian mushroom seasoning
3 1/2 - 4 cups milk (lactose-free works great)
2-3 medium potatoes, chopped (peel potatoes if the skin is thick, wash and leave on if the skin is thin)
3/4 tsp. dried chives (OR you can add 2 Tbsp finely chopped fresh chives just before serving)

Lower heat and simmer, uncovered, ~15 minutes, until potato is soft.

Add and bring back to boil/simmer:
2 cups frozen corn kernels

If you did NOT add GF flour mix earlier, do the following now to thicken the soup.
Option 2 for thickening soup: 
While soup is reheating, mix in a small bowl:
2 - 2 1/2 Tbsp cornstarch
1/4 cup cold milk

Pour the cornstarch and milk mixture into your boiling/simmering soup, and stir 1 minute to thicken.

Add fresh chives now if you did not use dried chives.
Season with salt and pepper, to taste.

Great served with toasted buttered GF bread or rolls.  Enjoy!




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