Spinach And Corn Chowder

  1. Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
  2. Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
  3. Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
  4. Add stock or water 2 cups at a time, whisking to prevent lumps.
  5. Add corn, spinach and butter; simmer 10 minutes.
  6. Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
  7. **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.

olive oil, turkey bacon, onion, green bell pepper, garlic, hot red peppers, flour, vegetable stock, corn, thaw under cold water, butter, milk, heavy cream, salt, white pepper, hot sauce, cornstarch, cold water

Taken from www.food.com/recipe/spinach-and-corn-chowder-437203 (may not work)

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