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Ingredient
Grilled Corn Potato Chowder
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Ingredient
Food ration :
6-8 servings
1 ounce
oil
3-4 slices
bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:)
8 ounces
sweet onion -- diced 1/4"
4 cloves
garlic -chopped
1 pound
potatoes - diced 1/4"
32 ounces
chicken stock
1/3 cup
flour
1 teaspoon
salt
1/4 teaspoon
black pepper
1/4 teaspoon
thyme
1 teaspoon
sugar
3 tablespoon
cilantro- chopped
Cooking instructions
* Step 1
Heat a 5qt.sauce pan with one ounce of oil Brown the diced bacon in a large 5qt.sauce.
* Step 2
Sauté onion, red bell pepper, garlic and jalapeno until limp with browned bacon (do not get to hot) about 3 minutes
* Step 3
Dust w/ flour and stir together. (This is a compound roux)
* Step 4
Add corn, potatoes,milk and chicken stock to the pot season with salt, pepper, sugar and thyme, and bring to a boil.
* Step 5
Simmer over medium heat until potatoes are tender, (about 15-20 minutes). Adjust seasoning as needed and add the chopped parsley or cilantro.
* Step 6
Note. If using turkey bacon add 2 ounce oil in place of the oneounce to aid in browning and making the compound roux.
Note: if there is a photo you can click to enlarge it
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oil
bacon -diced 1/4"(cold bacon dices easier than room temprature)-I love bacon so I use four:)
sweet onion -- diced 1/4"
of red bell pepper –diced 1/4”
garlic chopped
each jalapeno- diced finely
potatoes - diced 1/4"
chicken stock
Flour
Salt
Black pepper
Thyme
Sugar
corn, peeled, oiled, seasoned with a little salt, grilled to a light brown color, and striped from the cob
cream or half and half or milk (Milk came out great and cream tasted the best:)
cilantro, chopped
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