Overview
Corn & Potato Chowder The Dinosayr Barbeque, Albany, NY 1 tbsp butter 1/4 lb bacon, diced 1 cup chopped onion 3/4 cup chopped green pepper salt and black pepper 1 tbsp minced garlic 2 tbsp flour 4 cups chicken broth 4 cups peeled, diced potatoes 1 1/2 cups shredded carrot 2 cups fresh or frozen corn 1 cup half n half 1/2 tsp dried thyme pinch of cayenne pepper 2 tbsp chopped fresh parley ** Bring the half and half to room temperature before adding and there will be less chance of it curdling Don't boil it once the half n half is in. Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook until crisp. Scoop out the bacon and drain on paper towels. Save for later Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; Then lower the heat and simmer for 10-12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5-6 minutes longer to blend the flavors. Stir in the half and half. Season with the thyme, cayenne, some more salt and lots of freshly ground pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir and ladle it up piping hot. Serves 6-8.