RECIPE # 4772 - BACON AND CORN CHOWDER - Friday, February 10, 20 - | Nashville News, Weather & Sports

RECIPE # 4772 - BACON AND CORN CHOWDER - Friday, February 10, 2012

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1 c bacon, chopped

1/2 c onion, finely chopped

1/2 c celery, finely chopped

1 t garlic, minced

2 c chicken broth

1 1/2 cups heavy cream

1 c milk

1 c frozen corn kernels

1/2 t salt

1/4 t pepper

1/2 to 3/4 c mashed potato flakes

2 T butter 

In a large pot, sauté the bacon until slightly crisp, then remove with a slotted spoon to drain. To the bacon grease add the onions, celery and garlic and sauté until the vegetables are translucent, about 5 minutes. Add the chicken broth and cook another 3-4 minutes. Add the cream and milk. Reduce the heat to low and cook, stirring occasionally, 10-15 minutes.

Add the corn, salt and pepper. While the soup is bubbling lightly, slowly add the Potato flakes, stirring constantly. When the flakes are incorporated, take the soup off the heat and add the butter. Serve hot with bacon to garnish. 

Serves 2 to 3.

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