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Corn Chowder with Bacon
Carrie Wood
Show #22.04
Air Date: Oct 20 - Nov 2, 2004
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:

  • 6 slices of Bacon, chopped
  • 6 cups fresh corn kernels (cut from 6-8 ears)
  • 1 ½ cups chopped fresh fennel bulb
  • 1 cup deiced yellow zucchini or crookneck squash (about 2)
  • 1 cup ½ in cubes peeled russet potatoes
  • 3 cups (or more) low salt chicken broth
  • ½ cup whipping cream
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons chopped fresh chives

Instructions:

  1. Sauté bacon in large pot over medium heat until brown & crispy.
  2. Using slotted spoon, transfer bacon to pepper towels to drain.
  3. Add corn, fennel, zucchini and potatoes to drippings in pot. Sauté 5 minutes.
  4. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes.
  5. Transfer 3 cups of broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes.
  6. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot.
  7. Stir in cream and cayenne.
  8. Bring chowder to simmer, thinning with more broth if too thick.
  9. Season to taste with salt and pepper.
  10. Ladle chowder into bowls and sprinkle with bacon and chives.

Serves 6

Great with Fresh Crab Dip and Mint & Lemon Iced Tea