Thursday, August 20, 2009

Mom's Diner Corn Chowder

  • 1/2 lb bacon chopped small
  • 1 tbsp butter
  • 1 cup seasoning blend
  • 2 medium coarse shredded carrots
  • 3-4 sprigs thyme
  • 2 bay leaves
  • 3 c 2% milk
  • 2 c chicken stock
  • 2lb bag frozen corn kernels
  • 1/2 t dry parsley or 2T fresh chopped
  • salt, pepper, Tony's to taste
  • 1 T cornstarch + 1 T water (slurry)

  1. Render down the bacon until crispy and set aside on napkins to drain.
  2. Remove bacon drippings from pan, reserving 1 T of the "grease".
  3. Add butter, seasoning blend, and carrots, sauteing until vegetables are tender 5-7 minutes.
  4. Add thyme sprigs, bay leaves, milk, and stock.
  5. Watching carefully, bring just to a boil then turn heat down low enough to maintain a slow simmer for 15 minutes, stirring frequently.
  6. Add parsley and seasonings.
  7. Stir in slurry and allow to simmer another 5 minutes to thicken slightly.
  8. If too thick you can add water, too thin add another slurry repeating 5 minute simmer if you do so.
  9. Add corn and crisped bacon then simmer another 10 minutes.
  10. Serves well with garlic bread, croutons, or crackers.
For a vegitarian version skip the bacon, use 1T butter in place of the bacon renderings and vegetable stock instead of chicken stock.
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