It’s rainy and cold here in the Bay Area. I have a sneaking suspicion it’s a lot colder elsewhere, too. So how about some smoky, warm, cozy corn chowder?
This recipe is from my friend Adrianne’s mom. (Adrianne just had a baby! Welcome to the world, Baby Claire!) Adrianne is an excellent cook – every recipe or cooking advice she’s given me has always been spot on. This recipe is no exception. It’s a fairly straightforward crock pot recipe. The bacon gives it a nice salty and smoky flavor. And, despite the fact it contains half & half AND cheese, the soup is not too thick, but instead has a great consistency.
- 2 small onions, chopped
- 4 slices of bacon
- 2 celery stalks,chopped
- 2 potatoes, chopped (Jane note: I leave the skins on, but you can peel them if you like)
- 4 cups corn (frozen or canned)
- 4 cups chicken broth
- 1 Bay leaf
- 1 teaspoon. salt
- ½ teaspoon pepper
- 2 tablespoon butter
- 2 tablespoon flour
- 1½ cups cream or half n’ half
- 1 cup grated cheddar cheese
- Cook onions, bacon & celery, put in slow cooker. Add potatoes, corn, broth, bay leaf, salt & pepper. Cook on low for 8-10 hours. Take bay leaf out and throw away. On the stove top, melt butter, add the flour so it makes a paste. Cook until light brown. Slowly add the cream to the paste, heat until it thickens. DO NOT BOIL! Move it from the heat, add the cheese and mix until melted. Add this mixture to the slow cooker mixture. Stir well and serve.