Yes, there is bacon, butter and cream, not exactly a ‘light’ meal. But it’s so worth it. Plus, I’m sure you could substitute oil for the butter, and use all milk and have it turn out just fine. I tore this recipe out of a magazine so I’m not sure where it’s from, but it’s even better the second day.
***Update October 2020 – this is basically the base for any kind of chowder. We’ve now enjoyed this a couple of times with some cubed cod or halibut added at the end.***
2 c. bacon, diced
2 T. butter
1 c. EACH carrots, celery, AND onion, all diced
1 T. EACH thyme, freshly ground pepper AND parsley
1 1/2 t. salt
1/2 c. flour
1 L chicken stock
2 c. EACH milk AND cream
2 c. EACH potato, peeled and diced AND frozen corn
In a large saucepan, cook the bacon on high until crispy. Lower the heat to medium-high and add the butter, carrots, celery, onion, thyme, parsley, salt and pepper. Cook for 5-10 minutes until the vegetables are just starting to soften, stirring frequently.
Mix in the flour and cook for another 5 minutes, stirring to make sure that you can’t see any trace of flour. Add the chicken stock, and bring it to a gentle boil and allow it to thicken. Add the milk and allow the soup to thicken and finally add the cream and allow it to thicken.
Add the potato and corn and allow the soup to simmer gently for about 15 minutes until the potatoes are just cooked. Serve immediately.
- Category: Soup, Corn