This is hands-down my favorite recipe. I made it once, and we finished off a whole pot in one night. The second time around I doubled the recipe, partially because we eat it so fast, and partially because we get so much corn and potato in our crop share, that I had to do SOMETHING before it went bad!
Corn and Potato Chowder:Ingredients 1 Tbsp butter 1/4 lb bacon 1 chopped onion 2 chopped green peppers 1 clove minced garlic 2 Tbsp flour 4 C chicken broth 4-6 medium finely diced potatoes 1 1/2 C shredded carrot (about 2 carrots) 2 C fresh corn kernels 1 C half-and-half 1/2 tsp Thyme
Directions: Melt the butter in a large saucepan over medium-high heat. Add the bacon and cook until crisp. remove bacon and pat dry on paper towel. Set aside.
Toss in chopped onion and peppers, and saute with some salt and pepper for about 5 minutes, or until tender. Add garlic and cook for an additional minute.
Add flour to the vegetable mix, then add the broth and diced potatoes. Cover the pot and bring to a boil, then lower the heat and simmer for 10-12 minutes. Add the shredded carrots and corn. Cover and simmer for another 5 minutes to blend the flavors.
Stir in the half and half, thyme, and additional pepper. Crumble the set aside bacon, then add to the soup. Serve Hot!
I forgot to get a photo of the soup in the pot again, but this give you an idea. I made a double batch and froze most of it, so now I have delicious corn chowder to look forward to all winter! It tastes amazing with fresh, homemade bread to dip into it. enjoy!