Summer Corn Chowder
Print recipe| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy | Milk |
| Meal type | Soup |
Ingredients
- 3-4 strips bacon (diced)
- 1/2 Small onion (diced)
- 1 red pepper (seeded & diced)
- 1lb red potatoes (diced)
- kernels from 2-3 small ears of corn
- 4 cups chicken stock
- 2 cups milk
- 1/2 cup flour
- salt and pepper (to taste)
Directions
| Step 1 | |
| Cook the bacon in a small pot (mine is 4 quarts) until crisp; remove to a plate lined with paper towels and set aside. | |
| Step 2 | |
| Cook the onion and the pepper until soft, then add in the potatoes and pour the broth over. Bring to a simmer and cook until the potatoes are tender. | |
| Step 3 | |
| Whisk the milk and flour together and pour into the soup. Bring back to a simmer and cook until thick. | |
| Step 4 | |
| Add the corn and cook until heated through. Season with salt and pepper to taste. Serve with sandwiches, crusty bread, or crackers. | |
