A few weeks ago, I tried the corn chowder from Panera Bread while out to lunch. I don't think I've ever had corn chowder before and it was delicious. A perfect soup for summertime. I instantly wanted to create my own recipe to enjoy at home.
2 cans cream style corn
1 1/2 cups frozen (or fresh) corn
1/2 cup chopped bacon
2 large potatoes (3 medium)
1 medium onion (chopped)
1 green pepper (diced)
2 cups chicken broth
2 cups half & half
1 tsp nutmeg
2 tsp salt
1 tsp pepper
fresh parsley to garnish
1. Cook bacon in a skillet over medium high heat. Once crisp, chop. Reserve 2 tbs of the bacon drippings and 1 tbs of the chopped bacon. Set aside.
2. Peel & chop potatoes. In a large pot, add the reserved bacon drippings, potatoes, onion and pepper. Cook for 5 minutes over medium high heat.
3. Pour in chicken broth and all of the corn. Stir.
4. Season with salt, pepper and nutmeg.
5. Bring mixture to a boil. Once boiling, reduce heat to low and cover. Let the chowder simmer for 20-25 minutes or until potatoes are cooked & tender.
6. Once potatoes are tender, warm half & half in a small saucepan just until it bubbles. As soon as it's bubbling, remove from heat and add to chowder. Stir well.
7. Serve with fresh parsley and the remaining bacon.