Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Corn Chowder with Bacon
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3 slices bacon, chopped |
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3 cups corn kernels |
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¾ cup fresh fennel bulb |
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½ cup diced zucchini OR yellow squash |
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½ cup peeled and diced russet potato |
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1 ½ cups (or more) chicken broth |
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¼ cup (or more) whipping cream |
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1/8 t cayenne pepper |
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1 TBSP chopped fresh chives |
Sauté bacon in 3 ½ qt. pan over medium heat until crisp and brown. Using a slotted spoon, transfer the bacon to paper towels to drain.
Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add chicken broth and simmer, uncovered, until vegetables are tender, about 20 minutes. Transfer 1 ½ cups of chowder to blender or Cuisinart. Puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth and cream if too thick. Season with salt and pepper.
Ladle chowder into two bowls and sprinkle with bacon and chives.
NOTE: This is in the June 2004 Bon Appetit and is half the given recipe. I did not use fresh corn, but did use one 11 oz. bag of frozen niblets instead. I also used zucchini rather than yellow squash. I also added a bit extra cream and broth to thin it a little, altho it is chowder and should be thick. Ours was thick and quite tasty. The cayenne gives it a little "bite" and the bacon and chives were great with it! It served us each a bowl and was plenty for us. The doubled recipe says it serves six.