Corn and Bacon Chowder
This chowder builds layers of flavor by sautéing the vegetables in smoky bacon drippings before simmering them with sweet corn and a touch of oregano. A splash of milk or half-and-half at the end makes it creamy without being heavy.
Ingredients
- 4 strips bacon
- 1 large onion, chopped
- 1/2 cup diced green pepper
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 3 to 4 cups frozen corn kernels, thawed
- 1 cup chicken stock, unsalted
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano leaves, crumbled
- 1/8 teaspoon freshly ground black pepper
- 2 cups milk or half-and-half
Instructions
- Cook the Bacon: In a large saucepan over medium heat, fry the bacon until crisp (5 to 7 minutes); drain on paper towels. Crumble and set aside.
- Sauté: Pour off all but 2 tablespoons of drippings from the saucepan. To the bacon drippings, add onions, green pepper, and garlic; saute for 5 minutes.
- Make the Roux: Stir in the flour and continue cooking for 2 minutes, stirring constantly.
- Add Corn and Stock: Add corn kernels and chicken stock along with the salt, oregano, and freshly ground pepper. Bring to a simmer, then reduce the heat to low. Cover and simmer for 5 minutes, stirring occasionally.
- Finish With Dairy and Bacon: Stir the milk and reserved bacon into the corn mixture. Cook, stirring frequently, over low heat for about 4 to 6 minutes or until mixture is hot.
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