Thanksgiving Recipe

Southern-style Corn Chowder

Staff Report
November 15, 2007 at 10:10 am  | Mobile Reader | Pring this storyPrint 

Try something new this Thanksgiving - whip up a new dish with a super delicious
holiday recipe.


4 ounces bacon, chopped

1 cup finely chopped onions

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

2 tablespoons minced garlic

3/4 cup finely chopped red bell


5 cups fresh corn kernels (from

about 7 ears)

1/4 cup all-purpose flour

2 quarts Emeril’s All Natural

Chicken Stock

1 1/2 cups 1/2-inch-cubed,

peeled russet potatoes

1 cup heavy cream

Salt and cayenne pepper to taste

Finely chopped fresh parsley for



Place 8-quart stockpot over medium heat and cook bacon until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Add onions, carrots and celery to rendered bacon fat in pot and cook, stirring often, until vegetables are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and corn to pot and cook 10 minutes, stirring often. Sprinkle flour into pot and cook, stirring constantly 5 minutes. Add chicken stock to pot and stir to combine. Use whisk to break up any lumps. Add potatoes to pot and bring to boil. Reduce heat so soup simmers and continue to cook 20 minutes. Stir in cream, season with salt and cayenne pepper to taste, and serve soup in bowls, garnished with reserved crispy bacon and parsley.

Yield: 3 quarts, 10 to 12 servings

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