Needless to say, we left it chunky.
Hearty Corn Chowder
Adapted slightly from Anne's Food
5 slices Bacon, diced (optional)
1 T. Butter
1 Yellow Onion, finely chopped
2 Potatoes, diced
1 Red Pepper, diced
2 Garlic cloves, minced
16 oz. Corn (frozen and thawed is fine)
1 Jalapeno Pepper, diced
32 oz. Vegetable or Chicken Stock
8 oz. Cream
3 T. Corn Meal
4 T. Water
Salt, Black Pepper, and Cayenne Pepper to taste
Fry the bacon over medium-high heat in a large pot. Add the butter, onion, potatoes, peppers and garlic, and fry for five minutes. Add the corn, jalapeno pepper, stock and cream. Bring to a boil.
Stir together the corn meal and water, and add to the pot. Lower the heat and cover with a lid. Let the soup simmer for about 15 minutes. Check to make sure the potatoes are cooked through, or simmer for a few more minutes.
Blend the soup, if you like. Season with salt, black pepper and cayenne pepper, as needed. Enjoy!
This time last year: Apple Crisp