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Summertime Corn Chowder Recipe

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This recipe for Summertime Corn Chowder is from The Gift of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/3 cups whole kernel corn, drained.
4-6 slices cooked bacon, crushed/broken into small pieces
1 medium red onion, chopped
1 medium/large jalapeno pepper seeded and chopped
1/1/2 cloves garlic finely chopped
2 tbs flour
1/2 tsp salt
1/4 tsp black pepper
6 medium red potatoes sliced into 1/2" pieces
2 14 1/2oz cans chicken broth
21/2 cups thick cream-half and half
8 oz peeled and chopped tomatoes
2 bay leaves
Directions:
Directions:
1. In a 5 qt pot, cook bacon and drain on paper towels and chop into bits.
2. Add peppers/onions/flour to the bacon drippings and cook until the onions are tender.
3. Add garlic and cook 2 minutes longer. Let set
4. Boil potatoes just until they start to get tender.
5. Add broth and cream to the onion/pepper mixture, stir, add potatoes and bay leaves.
6. Add corn, salt and pepper. Add tomatoes and simmer on low heat stirring often for about 30 minutes, remove bay leaves and continue simmering for another 30 minutes.

Serve warm with fresh bread of your choice.
Personal Notes:
Personal Notes:
This is a great comfort food. Easy and cheap. I usually cook this in one of my Dutch Ovens. Just taste better cooked in the old cast iron pot.

 

 

 

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