Corn and Bacon Chowder
Chowder doesn’t have to use seafood. Thisland-lover’s pot of bacon, corn, and mushrooms makes a smoky and sweet-tastingsoup. Don’t use extra-lean bacon in this recipe, or you won’t get enough fat.Buy corn bread at your supermarket bakery department to serve with the chowder.
Ingredients
- 4 bacon strips
- 2 cups sliced mushrooms
- 1 garlic clove minced
- 2 tablespoons flour
- 2 cups chicken broth preferably reduced-sodium
- 2 cups canned or frozen corn kernels
- 1/2 teaspoon ground cumin
- 1 cup milk or 1/2 cup milk and 1/2 cup half-and-half
- 1/4 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped cilantro optional
Instructions
- Place the bacon strips in a medium-size pot and brown over medium-high heat 2 to 3 minutes per side or until crisp.
- Remove the bacon and place on a dish lined with paper towels to drain.
- Crumble the bacon.
- Pour off and discard all but 2 tablespoons of the bacon fat.
- Add the mushrooms and garlic and sauté for 3 minutes over high heat.
- Sprinkle the flour over the mushrooms and stir for 30 seconds or until the flour is lightly browned and forms a paste with the bacon fat.
- Stir in the chicken broth, mixing until the flour is without lumps.
- Add the corn, cumin, milk, hot red pepper sauce, salt, and pepper.
- Simmer 5 minutes or until the ingredients are hot.
- Do not let the mixture come to a boil or the soup can separate.
- Sprinkle on the crumbled bacon and the cilantro (if desired).