Chowder doesn’t have to use seafood. Thisland-lover’s pot of bacon, corn, and mushrooms makes a smoky and sweet-tastingsoup. Don’t use extra-lean bacon in this recipe, or you won’t get enough fat.Buy corn bread at your supermarket bakery department to serve with the chowder.
Corn and Bacon Chowder
Chowder doesn’t have to use seafood. Thisland-lover’s pot of bacon, corn, and mushrooms makes a smoky and sweet-tastingsoup. Don’t use extra-lean bacon in this recipe, or you won’t get enough fat.Buy corn bread at your supermarket bakery department to serve with the chowder.
Ingredients
- 4 bacon strips
- 2 cups sliced mushrooms
- 1 garlic clove minced
- 2 tablespoons flour
- 2 cups chicken broth preferably reduced-sodium
- 2 cups canned or frozen corn kernels
- 1/2 teaspoon ground cumin
- 1 cup milk or 1/2 cup milk and 1/2 cup half-and-half
- 1/4 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped cilantro optional
Instructions
- Place the bacon strips in a medium-size pot and brown over medium-high heat 2 to 3 minutes per side or until crisp.
- Remove the bacon and place on a dish lined with paper towels to drain.
- Crumble the bacon.
- Pour off and discard all but 2 tablespoons of the bacon fat.
- Add the mushrooms and garlic and sauté for 3 minutes over high heat.
- Sprinkle the flour over the mushrooms and stir for 30 seconds or until the flour is lightly browned and forms a paste with the bacon fat.
- Stir in the chicken broth, mixing until the flour is without lumps.
- Add the corn, cumin, milk, hot red pepper sauce, salt, and pepper.
- Simmer 5 minutes or until the ingredients are hot.
- Do not let the mixture come to a boil or the soup can separate.
- Sprinkle on the crumbled bacon and the cilantro (if desired).