Summer Corn Chowder

Ingredients:

• 1 package bacon (about 12 slices) cooked and chopped, grease reserved
• 1 medium onion, diced
• 1 orange bell pepper, seeds removed and diced
• 1 teaspoon thyme (I mistakenly omitted this and it was still great!)
• 5 cups fresh corn kernels, I used the kernels from 5 ears of corn
• 1/2 teaspoon adobo seasoning
• 2 cups half-and-half
• 2 cups chicken broth
• 1 large potato, peeled and grated
• salt and pepper

Directions:

Using about 3 tablespoons of the reserved bacon grease, saute onion and bell pepper for about 5 minutes or until they begin to soften. Add the corn and cook for 2 minutes.

Stir in the adobo seasoning, salt, and pepper. Add the chicken broth and half-and-half and bring to a boil.

Once boiling, add the grated potato. Reduce heat to medium, cover, and cook until potato is cooked through, about 10 minutes. After 10 minutes, check seasonings and adjust as necessary.

Serve with crumbled bacon on top.

Printed from: Southern Pink Lemonade