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Categories:
bacon yellow onions garlic butter flour chicken stock salt fresh ground black pepper white potato tomatoes corn milk white sharp cheddar cheese white sharp If
Viewed: 67 - Published at: a year agoIngredients
- 7 slices of fried bacon, then chopped
- 2 small yellow onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups chicken stock, preferably unsalted
- 1 teaspoon salt, preferably Kosher salt
- 1 teaspoon fresh ground black pepper (or add fresh ground white pepper at serving)
- 1 large white potato (russet or Yukon gold), peel and chopped
- 2.5-3 ounces sun-dried tomatoes, chopped
- 2 pounds frozen corn (white and/or yellow)
- 2 cups half-and-half milk
- 1 cup white sharp cheddar cheese, shredded
- 3/4 cup Optional: white sharp cheddar cheese, shredded for garnish
- Optional: If you like a little heat, add cayenne pepper to taste
Method
- In a 5 quart stock pot, fry bacon to a brown crisp. Leaving about 1-2 tablespoons of the oil in the pot, remove bacon to a plate lined with a paper towel. Add onions and cook to almost translucent, about 4 minutes. Add garlic and cook for 1 minute. Push onions and garlic to one side of the pot. Scoop out bacon grease but leaving about 1 tablespoons.
- Melt butter to just a few bubbles. Add flour and stir to create a roux.
- Add salt and pepper; chicken stock; and bring back onions and garlic back into the mixture. Add potatoes, bring to a boil. Simmer for 10 minutes.
- Add corn, sun-dried tomatoes and cook for about 5 minutes.
- Add half-and-half milk and cheese. Cook for about 5 minutes until cheese melts.
- While chowder is cooking its last 5 minutes, chop the bacon. Serve chowder in a soup bowl or soup cup. Garnish with bacon. For a more cheesier flavor, garnish with the additional shredded cheese.
