Missouri Corn Chowder
Ingredients
- 3 slices bacon, chopped
- 1/2 red bell pepper, chopped ⓘ
- 1/2 green bell pepper, chopped ⓘ
- 1/2 yellow bell pepper, chopped ⓘ
- 5 cups corn, thawed
- 2 medium onions, chopped ⓘ
- 2 stalks celery, chopped ⓘ
- 1/3 cup all-purpose flour ⓘ
- 4 cups chicken broth ⓘ
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme ⓘ
- 1 cup whipping cream ⓘ
- white pepper ⓘ
Instructions
- Saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes.
- Combine 1/4 cup of each bell pepper in small bowl and set aside.
- Add all remaining bell peppers, 2 1/2 cups corn kernels, chopped onions and celery to pot and saute until onions are translucent, about 10 minutes.
- Sprinkle flour over and stir 5 minutes.
- Gradually mix in 4 cups chicken stock.
- Add thyme.
- Cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
- Stir cream into soup.
- Working in batches, puree soup in blender until smooth.
- Season with salt and white pepper.
- (Can be prepared 1 day ahead. Cover reserved bell peppers, remaining corn and soup separately and refrigerate).
- Saute reserved bell peppers and remaining 2 1/2 cups corn in medium nonstick skillet over medium-high heat until heated through, about 4 minutes.
- Bring soup to simmer, thinning with more stock, if desired.
- Ladle soup into bowls.
- Garnish with sauteed corn and bell pepper mixture and serve.
Nutrition & Diet Analysis (per serving)
543
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).