Nick’s Corn Chowder

Name: Nick’s Corn Chowder
Total time: 3600 s
Yield: 8 people
Cuisine: American
Ingredients: 2 cups corn; 1 medium yellow onion; 1 1/2 lbs potatoes; 1 medium carrots; 1 teaspoon thyme; 3 cloves garlic; 2 stalks celery; 4 strips thick bacon; 4 cups chicken stock; 4 tablespoons butter; 1/4 cups flour; 2 cups whole milk or cream; Salt and Pepper; 3 stalks chives

Nick Berardi @nickberardi

Vienna, Virginia, United States

Nick’s Corn Chowder

Nick Berardi @nickberardi

Vienna, Virginia, United States

Saved

Ingredients

1 hour

8 people

2 cupscorn
1medium yellow onion
1 1/2 lbspotatoes
1medium carrots
1 teaspoonthyme
3 clovesgarlic
2 stalkscelery
4 stripsthick bacon
4 cupschicken stock
4 tablespoonsbutter
1/4 cupsflour
2 cupswhole milk or cream
Salt and Pepper
Garnish
3 stalkschives

Saved

Steps

1 hour

1

Cook bacon until crispy in the bottom of a large heavy soup pot over medium heat. Flip the bacon occasionally.
2

While you are waiting for the bacon to cook. Cut the potatoes into 1/2 inch cubes roughly. Dice the onions. Chop the celery and carrots. Mince the garlic.
3

Move the bacon to a napkin once done.
4

Add the butter and once melted, add celery, carrot, onions, and garlic and sauté until nice and tender in about 5 to 8 minutes
5

Season mixture with salt and pepper to your liking and sprinkle in the flower until vegetables are coated with a light colored and pasty looking exterior.
6

Slowly pouring chicken stock, and then stir in the corn potatoes and thyme, and bring to a boil.
7

Reduce the heat to a simmer and cook the potatoes and corn kernels until tender. Stir occasionally for the next 15 minutes.
8

Slowly pour in the milk and simmer for 20 more minutes taste the seasoning and adjust accordingly before serving.
9

Diced bacon and chives, and garnish on top of chowder.