Sauté onion, celery, green pepper, and bacon in a large saucepan. Add chicken stock, salt, pepper, parsley, and thyme. Peel and dice potatoes, then add to the saucepan. Add corn, and simmer for 30 minutes. In a separate pan, melt butter and stir in flour. Add the half & half and whip until smooth. Add to the soup, and cook 10 minutes to blend.
Corn Chowder
A classic comfort food that never gets old.
Ingredients
- 1/2 cup chopped onion
- 1/2 tsp. parsley
- 1/2 cup chopped celery
- 1/2 tsp. thyme
- 1/4 cup chopped green pepper
- 1 lb. potatoes
- 1/3 cup chopped bacon
- 15 oz. frozen cut corn
- 1 1/4 qt. chicken stock
- 2 oz. Rockview® Butter
- 1 tsp. salt
- 2 tsp. flour
- 1/4 tsp. pepper
- 1 qt. Rockview® Half & Half