Corn And Gruyere Chowder
Ingredients
- 1/2 lb bacon ⓘ
- 1 large onion, minced (about 1 1/2 c.) ⓘ
- 1/2 teaspoon minced garlic ⓘ
- 4 cups frozen corn kernels, thawed ⓘ
- 3 1/2 cups rich chicken broth ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon white pepper (black can be substituted) ⓘ
- 8 ounces gruyere cheese, grated ⓘ
- 1 cup whipping cream ⓘ
- 1 dash cayenne pepper ⓘ
- snipped chives, if desired (to garnish) ⓘ
Instructions
- In a large, heavy pot, cook bacon over medium heat until crisp; Remove; drain on paper towels.
- Cool and crumble; set aside.
- Drain all grease, except for about 2 tablespoons from pot and discard.
- Add onion to pot and cook, stirring often for about 3 minutes.
- Add corn and garlic and cook again, stirring often for another 3 minutes.
- Now add the chicken broth; simmer, uncovered for 15 minutes.
- Add grated cheese, one-fourth at a time, making sure each addition has melted before adding the next.
- Gradually stir in the cream; heat until hot, but not boiling.
- Remove from heat and stir in the cayenne pepper and adjust seasonings, if necessary.
- Stir in reserved bacon.
Nutrition & Diet Analysis (per serving)
730
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).