Aug 1, 2009

Summer Corn Chowder

Summer Corn Chowder
4 Servings

1 tablespoon unsalted butter
1/2 tablespoon all purpose flour
1 strip of bacon, diced
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 cups of fresh corn removed from the cob
1 bay leaf
2 1/2 cups chicken stock
1 cup heavy cream
1 medium Russet potato, peeled and diced
Kosher salt and fresh ground pepper to taste
1 tablespoon fresh minced basil
1/2 tablespoon fresh minced chives

In a large saucepan, melt butter over medium heat.
Add diced bacon and fry until bacon is browned, about 6 minutes. Add onions, carrots and celery, and sauté for an additional 5 minutes. Add flour and cook for 5 minutes while stirring.

Add chicken stock and bring to a simmer with diced potato and fresh corn; allow to simmer until the vegetables and potatoes are tender.  Add cream and fresh basil and chives, and turn off heat. Add salt and pepper to taste.

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