IOWA CORN CHOWDER WITH CRISPY BACON

  • 4 Slices Bacon
  • 1/2 Cup Chopped Carrots
  • 1/4 Cup thinly sliced Celery
  • 2 Cloves Garlic
  • 3 Tbsp. butter
  • 1/3 Cup all Purpose Flour
  • 1 16 oz. pkg. Frozen Whole Kernel Corn
  • 1 14.5 can chicken broth
  • 2 tsp. fresh dill
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 2 Cups Half and Half
  • 1 Cup milk
Cook the bacon until crisp, in a Dutch oven pot. Drain the bacon on the paper towels  Reserve the bacon drippings in the pot,

Add the onion, carrots and celery to the drippings.  Cook for about 10 minutes, adding the garlic, 
keep cooking until all vegetables are soft.  Add the butter and when melted, add the flour and cook a minute longer.

Add the next five ingredients, bring to boil, reduce the heat and cook for about 10 minutes, or until the corn is soft.

Stir in the half and alf and the milk.  Bring lkto a boil and  serve with the crumbled bacn. 

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