Corn Chowder
Adapted from The New Best Recipe
Adapted from The New Best Recipe
Serves
6 or so
Ingredients
6
– 8 ears of fresh corn, or a 1 lb bag of whole kernel frozen corn
3
slices quality bacon, chopped small
1
T butter
2
garlic cloves, minced
2
T all purpose flour
4
c low/no-sodium chicken or vegetable broth
1 cup carrots, diced small
1/3
c barley
1
tsp Herbs de Provence (or dried thyme)
1
tsp ground black pepper
½
c heavy cream (or milk or choice)
½
tsp salt
Directions
1.
Cook corn and scrape kernels from cob. If using frozen
corn, bring out to thaw.
2.
Place a large pot or dutch oven on medium high heat. Cook
bacon until done and getting crisp. Be sure to scrape the bottom as much as
possible. If a little sticks don’t worry.
3.
Add garlic and stir 1 minute, stirring constantly.
4.
Add butter, let melt. Sprinkle in flour and whisk until
the mixture is creamy and beginning to brown.
5.
Add broth, whisking constantly. Bring to boil and cook
3-5 minutes while stirring.
6.
Add carrots, barley, corn, herbs and pepper. Reduce heat and let simmer,
partially covered for 20 – 30 minutes.
7.
When barley is done, turn off heat and stir in heavy
cream. Add salt. Stir well then taste. Adjust seasonings if needed.
Note
-Gluten free? Trade rice for barley, or ditch
the grain completely.
-You really can't mess this up...add and onion in with the bacon. Ditch the bacon. Add a diced potato in place of barley. You get the picture...Enjoy!
