Tuesday nights theme was based around Bacon. I swear I still hear the dog commercial running around sniffing out Bacon Bites or whatever they're called.
Here, I went on youtube and found the video just to share :)
Anyway I remembered I had this PW recipe sitting in my drafts for Corn & Cheese Chowder. I decided that's what we'd take, but I had to improvise a little, so here's my version that is adapted from hers! (adapted via this PW recipe)
Ingredients
- Extra virgin Olive Oil
- 1 whole onion, chopped
- 4 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, yellow, orange)
- 1 bag frozen
- 3 large tablespoons all-purpose flour
- 3 cups chicken stock or broth
- 2 cups 2% milk
- 1 8oz bag of 4 Cheese Mexican Blend cheese (about 2 cups)
- Salt and freshly ground black pepper
In a large pot add a couple turns around the pan of Extra Virgin Olive Oil. Add the onion and peppers and cook for a couple of minutes. Add the bacon and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the milk, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheese. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into bowls and serve immediately.
I can sure tell you it hit the spot on a chilly rainy, Missouri Winter night!! It was mighty tasty too!
Corn & Cheese Chowder with Bacon
by
Keywords: stove top entree cheese corn bacon American fall winter
Ingredients
- Extra virgin Olive Oil
- 1 whole onion, chopped
- 4 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, yellow, orange)
- 1 bag frozen
- 3 large tablespoons all-purpose flour
- 3 cups chicken stock or broth
- 2 cups 2% milk
- 1 8oz bag of 4 Cheese Mexican Blend cheese (about 2 cups)
- Salt and freshly ground black pepper
Instructions
In a large pot add a couple turns around the pan of Extra Virgin Olive Oil. Add the onion and peppers and cook for a couple of minutes. Add the bacon and cook for a couple of minutes. Finally, add the corn and cook for a minute.
Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the milk, and then cover and allow to simmer and thicken for 15 minutes or so.
Stir in the cheese. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into bowls and serve immediately.
Powered by Recipage
No comments:
Post a Comment