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Tuesday, November 5, 2013

Prize Winning Creamy Corn Chowder

Creamy Corn Chowder 
Oh this is one of those soups that is even better the next day, once all the flavors blend. I always make it the day before I plan on serving it. Today I my mother's card club had this along with toasted cheese sandwiches with sauteed apples and sage leaves. If you've never sauteed sage leaves - try it. They are delicious, crunchy and simple - just pick off the bush, wash, trim long stems and place in skillet with about a tablespoon of butter - turn over once and voila! This recipe has won several prizes and rest assured, the bowls will come back clean!

6 slices thick bacon, cut into pieces
1 tablespoon oil
1-1/4 cups yellow onion, chopped fine
2 cups potatoes, diced
2-1/2 cups water, divided
1 teaspoon light brown sugar
1-1/2 teaspoons salt
1/2 teaspoon dry mustard
1 cup chicken broth
1/2 teaspoon white pepper
2 (16-ounce) cans whole kernel corn
2 cans cream corn
2 tablespoons chicken bouillon seasoning
1-1/2 cups half and half
1/2 cup flour
Chives, chopped
Salt and fresh cracked pepper, to taste

Cook bacon in large pot in oil until done but not crisp; remove bacon and sauté onion in bacon fat until soft. Add potatoes, 2 cups water, chicken broth, bacon, sugar and seasonings. Cover, simmer 20 minutes until tender. Blend flour with remaining water then stir into chowder. Bring to a boil stirring constantly over medium heat until mixture thickens; reduce heat and stir in corn with liquid, add half/half and cream corn. Stir well and heat thoroughly; season to taste with salt and pepper. If too thick add half/half or water. If too thin, thicken with cornstarch. Top each serving with additional crumbled bacon and fresh chives if you like.

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