Corn Chowder

Index

Soups

• 2 cups potatoes (cubed)
  
• 1 cup carrots (thinly sliced)
  
• 6 slices bacon
  
• 1 lb hot links (sliced)
  
• 2 celery ribs (chopped)
  
• 1 red bell pepper (seeded & chopped)
  
• 1/2 small onion (chopped)
  
• 1 jalapeño pepper (seeded & chopped)
  
• 2 Tbs butter
  
• 2 Tbs all-purpose flour
  
• 3 cups whole milk
  
• 1-1/2 cups corn kernels (fresh or frozen)
  
• 1 can cream-style corn
  
• thyme (3/4 tsp fresh minced or 1/4 tsp dried)
  
• 1/4 tsp cayenne pepper
  
• 1/2 cup heavy cream - optional

1. Boil potatoes and carrots until soft and drain.
   
2. Slice bacon and cook in frying pan. Add hot links to bacon and sear. Remove both and drain on paper towel.
   
3. In a large saucepan, saute the celery, bell pepper, onion and jalapeno in butter until vegetables are tender.
   
4. Stir in flour until blended; gradually add milk.
   
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
   
6. Stir in the remaining ingredients.
   
7. Bring to a boil.
   
8. Reduce heat; cover and simmer for 10 minutes or until heated through.

http://www.tasteofhome.com/recipes/contest-winning-ham-and-corn-chowder