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By Anthony Salemme, contributing chef
One more month of Winter. This Chowda is sure to keep you going.
1/12 pound frozen corn, thawed
6 cups chicken stock
1 ½ cups heavy cream
6 slices bacon
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 Tablespoons flour
1 bunch scallions, washed, chopped
2 medium potatoes, peeled, diced and pre-boiled
Salt and Pepper to taste
In a heavy sauce pan, cook the bacon until crisp. Remove bacon, chop it and reserve.
Add the onions, garlic and celery to the bacon fat, Cover pan and cook for 5-7 minutes until tender. Don’t let it brown or the end result will be a bland looking color.
Meanwhile, in a blender, add half the corn and 2 cups of the broth and puree the corn.
Next add the flour and stir until all the vegetables are coated with the flour.
Add the corn puree, the remaining broth, and corn and bring to a simmer. Simmer for 15 minutes.
Add the cream, cooked potatoes, chopped bacon and scallions. Simmer additional 15 minutes. Stir every few minutes so it doesn’t burn.
Adjust with salt and pepper to taste.
Serve piping hot and garnish with Cheez-It.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com