Comfort Food: Bacon and Corn Chowder
3 Slices bacon, cut into ½ inch pieces
1 large yellow onion, chopped
2 medium size all purpose potatoes peeled and diced
1 ½ cups can’t reduce sodium chicken broth
1 ½ cups fresh or frozen corn kernels
3 cups milk
Chopped parsley
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In a large sauce pan, fry bacon pieces until crisp, about four minutes. Using a spoon, remove the bacon and let it drain on a paper towel. Pour off all except 1 tablespoon of the drippings from the pan.
Add onion and sauté until soft, about five minutes. Add potatoes and broth and bring to a boil over high heat. Reduce the heat; cover and simmer until the potatoes are very soft, about 10 minutes.
Stir in corn kernels and milk. Heat the soup over moderate heat until just hot but not boiling. Season with salt and pepper. Little the soup into balls and copied serving with some bacon and a pinch of chopped parsley.
Cuisine Staff Writer
