Kentucky Girl Bake It For Me

Southern Cooking and More.

Day 5/365

on January 5, 2014

Crissy’s Corn Chowder

2 med. onions, finely chopped
2 garlic cloves, crushed
2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
3 T. butter
3 T. flour
1 c. chicken broth
1 c. water
2-3 potatoes, cubed
1 bay leaf
2 – 10 oz. pkg. frozen corn
1 red pepper, diced
1 1/2 c. milk
1 c. half & half
4 scallions, sliced into 1/4″ pieces
1/2 c. chopped fresh parsley
3 – slices crisp bacon, crumbled

* In large soup pot over med. heat, sauté onions, garlic, and spices in butter until onions are translucent. Sprinkle with the flour and stir well. Add the chicken broth, water, potatoes, and bay leaf and cook for 15 mins. over med. to low heat, stirring occasionally. Add corn, red pepper, milk, and half and half and simmer another 15 mins. Five minutes before serving, add the scallions and parsley. Pour the chowder into mugs and top with crumbled bacon and croutons. Serve with warm rolls or corn bread muffins.


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