Roasted Corn Chowder
4 to 5 slices of bacon – cut into 3rds
6 cups of roasted corn – about 8 to 10 ears
1 medium onion – diced
3 tablespoons of flour
4 Yukon gold potatoes – diced
1 tablespoon of olive oil
5 cups of chicken stock
1 cup of half and half
2 teaspoons salt
1 teaspoon fresh cracked pepper
1/2 teaspoon Cayenne pepper
Heat oven to 500 degrees.
Butter corn and sprinkle with salt and pepper.
Wrap in tin foil and roast in oven for 1 hour, turning every 20 minutes.
**you can also roast the corn on the grill**
When corn is done, remove from foil, cool slightly and cut from the cob.
Heat 1/2 tablespoon of olive oil in large Dutch oven.
Cook bacon in hot oil until crispy.
Remove to drain on paper towels.
Add 1/2 tablespoon of olive oil to bacon drippings and heat.
Add onions and sauté until translucent.
Mix in flour, salt and pepper and cook for 3 minutes.
Add chicken stock and potatoes. Bring to a boil and cook for 15 minutes.
Gently mix in corn and half and half, stirring well.
Add Cayenne pepper. Taste and adjust seasoning.
Remove pot from stove and with an immersion blender, process until chowder is blended but still has texture. **You can use a potato masher or stand blender to get the same texture – no worries!**
Place back on stove, heat on low. Serve with crumbled bacon and if desired, cheddar cheese.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi Thompson" <email@example.com>
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