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Corn Chowder

Contributed By: Diane, CT | See all of Diane's recipes
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Active Time:  1 Hour
Total Time:  2 Hours
  4 servings
A great end of summer chowder that goes very well with a hearty bread
2 ounces bacon, chopped in small pieces
1/2 Spanish or Vidala onion, thin sliced
1 large carrot, peeled and thin sliced
1 medium potato, peeled and thin sliced
1 squash, summer or zucchini thinnly sliced
1 clove garlic, crushed or chopped
1/2 cup basil, or parsley, chopped
2 cups chicken stock
1/4 tsp red pepper flakes (optional)
4-6 ears corn, corn cut off cob
Salt and pepper to taste
1/4 -1/2 cup cream (optional)
Brown bacon pieces in a very large pan. Add carrot, onion, and potato. Cook about 5 minutes. Add squash, garlic, red pepper and basil. Cook about 5 minutes. Add chicken stock and corn. Cook until all vegetables are soft and done, about 15-30 more minutes. Check seasoning by tasting the soup. Add more salt and pepper, if needed. Last thing in, when heat is off and chowder is done, should be the cream.

Serve with a hearty bread.

Date Added: 09/28/2010
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