There was so much amazing corn this year, I froze a lot! But now what? You can only eat so many bowls of buttered corn! How about Corn Chowder??
Combining hunter bacon (a thick chunk of Polish bacon, full of smoky goodness) with the flavor of fresh corn and cream – Well, here’s how you do it…
What you need:
- ½ pound of hunter bacon
- 1 ½ cups chopped onion
- 2 teaspoons minced fresh garlic
- 4 cups fresh or frozen corn kernels
- 2 Tablespoons olive oil
- 6 Tablespoons butter
- 2 cups chicken broth
- 2 cups half and half
- Salt and Pepper to taste
How to Do it:
Chop the hunter bacon in to large chunks.
Add 1 Tablespoon of olive oil to a large kettle and heat. Add the bacon and cook until it just begins to brown. Remove the bacon and set aside.
Add 4 Tablespoons of butter to the pot and heat on low until it’s melted. Add the onion, garlic and corn kernels. Cook until the onions are translucent. Place about 1/3 cup of the vegetables with the bacon that was set aside.
Blend the remaining vegetables with the broth until it is a creamy puree.
Put it back in the pan and heat to simmer. Add the half and half, butter and bacon mixture. Simmer on low for about 15-20 minutes. Add salt and pepper to taste.
Serve hot with chopped cooked bacon as a garnish.
Makes 4 servings
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