Corn Chowder

prep time:: 15 minutes
total time:: 1 hour

Makes 12 servings

MICHELLE CRISS

Freshness with a little hint of spice.

ingredients

6 slices of bacon
4 large potatoes cubed
2 onions chopped
2 celery stalks chopped
1-2 carrots chopped
6 ears of fresh corn cut off cob
5 chicken bouillon cubes
3 cups half & half
2 Tbls. Butter
1-3 Tbls. corn starch
Parsley, salt & pepper
Cajun seasoning to taste (Zatarains)

directions

1
Cook bacon til crisp and place to the side. Place 1/3 cup bacon fat and butter in a 8 quart pot on medium heat. Add potatoes, onion, celery, & carrots. Saute for 10 minutes.
2
Add bouillon and just enough water to cover vegetables and cook until tender. Add corn & half & half. Add parsley, seasonings, and corn starch to desired taste and thickness. Bring to boil then reduce heat and cook an additional 15 minutes. Serve topped with crumbled bacon.

notes

Toppings: Bacon, cheddar cheese, scallions, croutons. Add corn starch to chowder one Tablespoon at a time; mixing the cornstarch with a small amount of water first until it is smooth.

Source: MICHELLE CRISS