Wednesday, January 5, 2011

Corn Chowder

Its cold outside and my kiddos have been asking for soup, so I made one of our favorites for dinner tonight! Corn Chowder, I love it because it is soooo flavorful and full of veggies! My kids, and hubby the chef love it too!

Corn Chowder

3 slices bacon (or 2 tablespoons olive oil)
1 onion, diced
3 ribs celery, chopped
2 carrots (peeled and chopped)
1-2 bell peppers, chopped
2-3 poblano (sometimes labeled pasilla) peppers, seeds removed and chopped**
3 garlic cloves, smashed and finely chopped
3 tablespoons flour
2 boxes chicken stock
3 large russet potatoes, chopped
1 bay leaf
3 sprigs thyme
1 large bag (or 2 small) frozen corn
1 quart half & half (can also use heavy cream)
Salt & Fresh ground pepper to taste

Start by cubing bacon and cooking in large pot. Once bacon is browned, remove and set aside. Next add onion, celery, carrot, bell pepper, poblanos and garlic. Season with salt and pepper. Sweat veggies for about 3 minutes on medium heat, they should start to become translucent. Now, add in the flour stirring constantly for 2 minutes. Pour in chicken stock while scrapping bottom of pan. Add potato, bay leaf and thyme, simmer on medium heat until potatoes are not quite cooked. Add corn and cream and heat through. Check seasoning, add salt and pepper if needed! Remove bay leaf and thyme sprigs before serving.

This is a hearty soup, that is best enjoyed with some crusty artisanal bread!

**Warning- This pepper can have some heat so be sure to wash hands after handling, before touching eyes or mouth as it will sting!! Once cooked the heat really dies down, even Griffin (who is 1) loves to eat them!!

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