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Inn on the Twenty
Jordan, Ontario, Canada
Specialty Recipe
Corn Chowder with
Sweet Pepper and Thyme
This has been one of Inn on Twenty's most
popular soup recipe requests and deservedly so. Such basic flavors
combine to make a soup that, with a slice of grain bread or potato
bread, makes a meal on its own.
This is a very versatile recipe that shows off
that sweet buttery flavor of corn when it's at its best. If you are a
vegetarian, simply omit the bacon and use vegetable stock. If you wish
to avoid wheat gluten, skip the flour, then puree about 1/3 of the
solids and add back into the soup for body.
- Ingredients
- 4 strips bacon, diced
- 1 onion, diced
- 1 rib celery, diced
- 1 carrot, peeled and diced
- 1 red bell pepper, seeded and diced
- 2 Tablespoons (30 mL) unsalted butter
- 2 Tablespoons (30 mL) all-purpose flour
- 2 cups (475 mL) chicken stock
- 2 cups (475 mL) 2% milk
- 4 cobs corn, kernels removed, or 1-1/2 cups (360
mL) corn kernels, fresh or frozen
- 2 teaspoons (10 mL) chopped fresh thyme
- 1 Yukon Gold potato, peeled and diced
- Salt and pepper
In a medium sauce pot, cook diced bacon over
medium-high heat until crispy. Remove bacon from pan, but leave fat.
Allow pan to cool to medium heat and add onion, celery, and carrot and
saute until tender, about 5 minutes. Add pepper and cook for an
additional five minutes. Remove from pan and set aside.
In the same saucepan, melt butter over low to
medium heat. Add flour and stir with a wooden spoon for 5 minutes
until flour takes on a slightly nutty aroma but doesn't color. Using a
whisk, gradually add chicken stock, whisking constantly until smooth.
Whisk in milk and turn heat up to medium. Add bacon, sauteed
vegetables, corn, and thyme. Add diced potato and simmer chowder for
20 minutes until potatoes are cooked through. Season to taste before
serving.
Serves: 6 to 8
This recipe was published in Inn on the Twenty
Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
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