Summer Corn Chowder 2 Recipe

  • 4 ounces bacon, cooked crisp and crumbled
  • 1/2 cup onion, diced
  • 3/4 cup celery, diced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon Salt
  • pepper to taste
  • 3 cups chicken stock
  • 2 1/2 cups fresh corn corn, cut off the cob
  • 5 ounces new red potatoes, cut into 1/2 inch slices
  • 1/2 a small can green chiles or 1 diced, seeded poblano pepper
  • 1 1/2 cups half and half
In a large pot, cook bacon on medium high heat. Keep 2 T. bacon grease and drain the rest. Set bacon aside.

Add onions, celery, thyme, salt and pepper to the bacon grease ancd cook medium-low heat for 8 minutes, stirring regularly. When celery and onion are semi-soft, add chicken stock and bring to a boil. Reduce to medium and simmer for 15 minutes.

Add corn, potatoes, and chiles and cook 8 to 10 minutes longer or until vegetables are soft.

Remove from heat to add Half and Half. Stir to heat through.

Garnish with crumbled bacon.

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