Corn Chowder

Corn Chowder.doc38 KB
4 slices bacon, cut into 1" pieces
2 Tbs. onion, finely chopped
2 cups corn, fresh or frozen
2 cups potato, peeled and diced
1 cup carrot, peeled and diced
1 jalapeno, diced (with or without seeds)
2 Tbs. butter
2 Tbs. flour
3 cups chicken broth
2 cups milk
1 cup heavy cream
salt/pepper to taste
*optional - shredded cheddar cheese & extra bracon for toppings


  1. In a large pot, fry bacon pieces until crisp.
  2. Add onion and saute until soft.
  3. Add corn, potatoes, jalapeno and carrots to saute.
  4. Add butter and all-purpose flour. 
  5. Stir until thoroughly mixed.
  6. Pour in chicken broth and bring to a slow boil.
  7. Once boiling, turn heat down to medium-low and let cook for about 15 min. or until potatoes are just tender.
  8. Slowly stir in milk and cream.
  9. Add salt and pepper to taste. Bring to a slow boil.
  10. Quickly turn heat to low and allow to thicken for another 10 min. or more stirring occasionally.
  11. Serve immediately.   


*Top each serving with shredded cheddar cheese and more crispy bacon pieces.