Fried Corn Chowder
By: Bruce Hall
Published: Wednesday, February 2, 2011 - 12:39pm

Ingredients




6 slices bacon, diced
1 onion, diced
4 cloves garlic, chopped
2 tablespoons flour
4 cups chicken or vegetable stock (I always use chicken)
4 large potatoes, diced
1 cup heavy cream
Cayenne sauce to taste (always use Tabasco Brand. It’s the queen of
1 tablespoon chopped fresh basil
1 tablespoon unsalted butter (use whatever you have. We’re talking heavy cream and heavily
4 cups fresh corn about 4- 5 ears. (I use frozen corn. Trust me it’s so much easier and
Salt and black pepper

Preparation

1 In a large sauce pan or stock pot cook the bacon until crispy 2 Remove the bacon from the pan and drain on paper towels. 3 Add the onions and garlic and saute until the onions are tender and translucent. About 3 minutes 4 Sprinkle with flour and stir. Cook the flour until it just starts to brown. 5 Slowly whisk in the chicken stock and add the potatoes. 6 Simmer until the potatoes are tender. About 10 minutes. 7 Add the cream, Tabasco sauce and basil and simmer. 8 To cook the corn, heat the butter in a large saute pan until bubbling, add the corn and allow to sit to brown. 9 When the corn is well caramelized remove and add to the soup. 10 Season with salt and pepper to taste. 11 Crumble the bacon you took out earlier and float a little on top of each bowl full you dish up. 12 I serve this with crusty white bread such as Sesame Semolina from Panera’s, and real butter. 13 Anyone asking for margarine or salt substitute doesn’t deserve a seat at your table. Get rid of them.

About

This Is Unbelievably Rich and Good! The Folks I’ve Made This For Love It. You’re Going To Want To Hug Me, But Don’t.