Cheddar-Corn Chowder with Bacon and Scallions
I’m reposting this recipe because:
I found all my old posts that were lost in cyperspace and when I copied them into my wordpress they booted the recent posts out into cyberspace.
So anyhow, I made this super yummy soup for dinner Monday evening and just had to share.
1 pound uncooked bacon, diced
1 large Spanish onion, peeled and diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
5 medium red bliss potatoes, diced into 3/4 inch cubes
6 cups chicken stock
1/4 teaspoon cayenne pepper
2 teaspoons ground coriander
2 cans (each 16 ounces) whole kernel corn
2 cans (each 16 ounces) creamed corn
1 pound (16 ounces) sharp cheddar cheese, grated
2 cups heavy cream
4 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper to taste
2 bunches scallions, sliced
*Heat a stockpot over medium-high heat and add the bacon. Cook the bacon until brown and crispy. Remove the bacon from the pot and set aside on paper towels to drain. Discard all but 2 tablespoons of the bacon drippings. Add the onion, carrots, celery, and garlic to the drippings and saute’ for 5 minutes. Add the potatoes, stock, cayenne pepper, and coriander. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes. Add the whole kernel corn, creamed corn, cheese, and cream. Simmer an additional 7 minutes. Season with the Worcestershire sauce, salt and pepper. Stir in the scallions and crispy bacon pieces.
Makes 10 to 12 servings.
I found this recipe in the New England Soup Factory Cookbook available from Amazon.
