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This isn't your average corn chowder! Creamy goodness...with a nice tingle for your tongue. Make it using fresh corn niblets and you can't go wrong. If you use frozen niblets, defrost & drain well.
Recipe by ChefBec
Prep Time
10min
Total Time
55min
Servings
6bowls
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In a soup pot, cook the bacon on medium low heat, until it's rendered down (crispy). Set on paper towel to drain.
Reserve 2 tsp of the bacon grease and use it along with the butter to sauté the thyme, onions and garlic over medium heat. Cook until the vegetables are good and soft, 4 to 5 minutes.
Dust the vegetables with flour and stir to coat everything well. Pour in the stock and bring to a boil.
Add the cream and the potatoes, then bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob (or use frozen corn that's been well thawed and drained) and add to the soup. Season with salt and pepper to taste (add cayenne pepper for a special kick) and simmer until the corn is soft, about 10 to 12 minutes. Stir in the crumbled bacon, reserving some for garnish, if desired. ENJOY!
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This has got to be ONE OF THE BEST chowders out there! Keep an eye out for this "up and coming chef to be". I see greatness in her future.I for one will be "watching" out for more recipes posted and cannot wait to "taste" each and every one.Congrats on an AWESOME job!
This has got to be one of THE BEST Chowders to make! Keep an eye out for this "up and coming" chef to be! I see a great future for her. I know I will be watching...and tasting dishes as she posts them. CONGRATS on a job well done!
This looks like a very tasty and easy meal to make, and a nice size too. I wouldn't have to double it like most:)
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