As you all know by now, I am a soup kind of girl. I love trying different soups and I enjoy them through fall and winter. I also love finding the perfect recipe to share with my family and friends. This is a quick and delicious recipe you can serve for supper or a gathering of friends. I'm also sharing a delicious beer muffin recipe that goes great with the chowder.
Enjoy!
Corn Chowder
12 oz. bacon
1 red pepper, chopped
1 large onion, chopped
¼ c. all-purpose flour
1 tsp. salt
½ tsp. pepper
4 c. chicken broth
4 c. fresh sweet corn
3 c. potatoes, cubed
1 c. heavy cream
¼ tsp. cayenne pepper (optional)
Heat oven to 375°. Cook bacon 10-15 minutes, until cooked through but not crispy.
Remove from oven and chop (*reserve 2 Tbsp. bacon drippings).
In large soup pot on medium heat, add bacon drippings, onion, and red pepper. Saute until onion is tender.
Reduce heat to low. Add flour, salt, and pepper and cook for 4 minutes, stirring constantly.
Add chicken broth slowly, whisking constantly.
Add potatoes, corn, and cooked bacon. Bring mixture to a boil.
Reduce heat to medium, cover, and simmer 20 minutes or until potatoes are tender.
Beer Muffins
3 cups All-Purpose Flour
1 Tbsp. baking powder
1 tsp. salt
12 oz. beer
¾ cup Shredded Sharp Cheddar Cheese
¾ cup Shredded Monterey Jack Cheese
6 Tbsp. butter
2 Tbsp. fresh minced chives
In a medium mixing bowl, combine flour, baking powder, and salt.
Slowly pour in beer, then add shredded cheese, 4 tbsp. butter, and minced chives.
Stir until ingredients are combined.
Spoon into 12 regular size or 6 jumbo size greased muffin cups.
Melt remaining 2 Tbsp. butter and pour evenly over muffin cups.
Bake at 350° for 35-40 minutes or until tops are golden brown.
