Corn & Bacon Chowder: Difference between revisions
From Auntie's Cook Book
Created page with "===Ingredients=== 8 oz bacon, sliced into lardons 1 Tbsp olive oil 1 yellow onion, medium dice 3-4 stalks of celery, medium dice 3 ears of corn, kernels removed & cobs reserved 4-5 cloves of garlic, minced 1 15oz can of fire roasted diced tomatoes w/ juice 5 cups vegetable stock 1 lbs yukon gold potatoes, medium dice 1 cup heavy cream 2 sprigs thyme Slice ===Directions=== #Heat large Dutch Oven, add bacon to render the fat until bacon is crisp. Remove and reserve bacon..." |
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===Ingredients=== | ===Ingredients=== | ||
8 oz bacon, sliced into lardons | *8 oz bacon, sliced into lardons | ||
1 Tbsp olive oil | *1 Tbsp olive oil | ||
1 yellow onion, medium dice | *1 yellow onion, medium dice | ||
3-4 stalks of celery, medium dice | *3-4 stalks of celery, medium dice | ||
3 ears of corn, kernels removed & cobs reserved | *3 ears of corn, kernels removed & cobs reserved | ||
4-5 cloves of garlic, minced | *4-5 cloves of garlic, minced | ||
1 15oz can of fire roasted diced tomatoes w/ juice | *1 15oz can of fire roasted diced tomatoes w/ juice | ||
5 cups vegetable stock | *5 cups vegetable stock | ||
1 lbs yukon gold potatoes, medium dice | *1 lbs yukon gold potatoes, medium dice | ||
1 cup heavy cream | *1 cup heavy cream | ||
2 sprigs thyme | *2 sprigs thyme | ||
*Sliced chives for garnish | |||
===Directions=== | ===Directions=== | ||
Latest revision as of 20:59, 12 June 2025
Ingredients
- 8 oz bacon, sliced into lardons
- 1 Tbsp olive oil
- 1 yellow onion, medium dice
- 3-4 stalks of celery, medium dice
- 3 ears of corn, kernels removed & cobs reserved
- 4-5 cloves of garlic, minced
- 1 15oz can of fire roasted diced tomatoes w/ juice
- 5 cups vegetable stock
- 1 lbs yukon gold potatoes, medium dice
- 1 cup heavy cream
- 2 sprigs thyme
- Sliced chives for garnish
Directions
- Heat large Dutch Oven, add bacon to render the fat until bacon is crisp. Remove and reserve bacon
- In the same pan, stir in onions, celery and corn kernels and cook over medium heat until soft, 7-8 minutes
- When vegetables have just started to color, stir in garlic & cook until aromatic, 1-2 mintues
- Stir in tomatoes to deglaze the pan and scrape the bottom. Stir in vegetable stock and reserved corn cobs and bring to a simmer
- Add in potatoes and thyme. Simmer soup until the potatoes are tender, 25-30 minutes
- When potatoes are tender, remove corn cobs & discard. Stir in heavy cream
- Season with salt and pepper
