It's late summer and that means CORN IS EVERYWHERE! Technically speaking it's also hatch cilli season, but seeing as I'm not in Texas anymore, that means I have to think of other ways to season this delicious summer soup. And what I have in my fridge this week is basil and bacon ...so... Bacon and Basil Corn Chowder. Here's a couple things I've learned from coming up with a recipe for corn chowder. 1. You need more than corn and potatoes in your soup. It's very very boring without them 2. The beautiful golden yellow color of the soup does not come from the yellow corn you use. It comes from the tomatoes and the chili powder. Who'd have thought?! 3. Substituting the half and half for this recipe gives you some very watery soup. You can mix the two milks together to lighten things up, but you can't just do milk by itself. Ingredients 4-5 ears of corn, boiled 5-7 red potatoes (5 if they're big, 7 if they're small) 2 handfuls of grape tomatoes 2-3 cloves garlic 2 cups half and half 1t chili powder salt and pepper to taste 1 handful fresh basil, chopped 1. Over a cutting board or shallow bowl, cut the kernels from the cobs. Chop potatoes into small bite size pieces and halve the tomatoes
2. Cut the bacon into 1" pieces and cook in a large soup pot on medium heat till crispy, about 10 minutes. Remove bacon from grease and set aside. 3. In the bacon grease, cook the potatoes, garlic, salt, and pepper for about 5-10 minutes. Add in the tomatoes, and garlic in grease. Cook 10-15 minutes. Potatoes shouldn't be totally soft yet. Continue to salt and pepper to taste as you continue to add ingredients. It's an easy way to keep your food from being bland. 4. Add the half and half and chili powder. Reduce heat and simmer 10-15 minutes. In the last few minutes stir in the fresh basil 5. Ladel into bowl and top off with bacon bits. Serve and enjoy!
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AuthorEmma Neale: (young) adult, cat mom, and aspiring for adventure. Archives
February 2019
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