Iowa Corn Chowder Recipe
Ingredients
| Bacon Slices | 4 , chopped | |
| Onion | 1 Large, chopped | |
| 3 medium-size potatoes, pared and diced (2 cups) | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Whole kernel corn | 2 Can (10oz) | |
| 1 tall can evaporated milk (1 2/3 cups) | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Paprika | ||
Directions
MAKING
1. Heat a large stock pot or a heavy bottomed saucepan, over medium high heat.
2. Add bacon and sauté until crisp
3. When bacon is almost done, add onion and sauté together until onion is soft and translucent.
4. Tip in potatoes, 2 cups of water and stir in seasonings.
5. Simmer for 15 minutes until potatoes are tender.
6. Stir in corn with liquid and evaporated milk and simmer until it reaches a boil.
7. In the mean time, blend flour with remaining 1/2 cup water
8. Stir it into chowder just before serving time.
9. Simmer, stirring constantly, until soup thickens.
SERVING
10. Ladle soup into a large tureen or into individual soup bowls.
11. Sprinkle with paprika
12. Serve with crust bread.
1. Heat a large stock pot or a heavy bottomed saucepan, over medium high heat.
2. Add bacon and sauté until crisp
3. When bacon is almost done, add onion and sauté together until onion is soft and translucent.
4. Tip in potatoes, 2 cups of water and stir in seasonings.
5. Simmer for 15 minutes until potatoes are tender.
6. Stir in corn with liquid and evaporated milk and simmer until it reaches a boil.
7. In the mean time, blend flour with remaining 1/2 cup water
8. Stir it into chowder just before serving time.
9. Simmer, stirring constantly, until soup thickens.
SERVING
10. Ladle soup into a large tureen or into individual soup bowls.
11. Sprinkle with paprika
12. Serve with crust bread.
Chef
