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Corn Chowder
by anonymous, Dec 7, 2006
A great tasting soup
Preparation Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
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Yield: 1 batch
Servings: 6
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3 cups frozen corn kernels
3 slices bacon
1 teaspoon olive oil
2 cupps defatted chicken stock plus 2 tablespoons
1 bunch green onion, trimmed
1 medium onion, small diced
2 ribs celery, diced
1 large clove garlic, minced
3 medium potatoes, 1/2
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Roast corn in oven at 350 degrees for 10-15 minutes until kernels just begin to turn golden brown
(If using frozen corn, rinse kernels to thaw and place on nonstick cookie sheet; Roast as you would eared corn)
Saute bacon until crisp
Drain and crumble, and set aside
Heat saute pan to medium and add olive oil and 2 tablespoons stock
Saute onions, celery, and garlic until soft, and set aside
If using eared corn, use sharp knife to remove kernels from cob
Set aside 1/2 cup whole kernels andpuree rest in food processor or blender
Add potatoes, pureed corn, whole kernel corn, onion-celery mixture, and remaining stock to soup pot or dutch oven
Simmer 20 minutes
Add milk and simmer (but do not boil) for 10 minutes
Add salt and pepper and garnish with parsley, bacon, and red pepper
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