Gourmet Minutes: Corn Chowder with Bacon and Shredded Ham
On this week's segment of Gourmet Minutes, Artisan Kitchen Chef Karla Lawrence shares with us how to make Corn Chowder with Bacon and Shredded Ham.
8 cups frozen corn kernels (about 2 pounds), thawed
3 cups chicken broth
2 Tablespoons sugar
6 slices bacon, chopped fine
1 cup ham shredded fine
1 onion, chopped fine
1 red bell pepper diced fine
2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
1/2 cup heavy cream
1 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
Salt and pepper
2 Tablespoons fresh parsley chopped
1. 1. Puree 4 cups corn, 2 tablespoons of sugar and 2 cups broth in blender or
food processor until smooth. Cook bacon in large pot over medium-high heat
until crisp, about 5 minutes; transfer to paper towel-lined plate. Reduce heat
to medium and cook onion and potatoes in bacon fat until onion is softened,
about 5 minutes. Add the red bell peppers and cook for 1 minute more.
2. Whisk in pureed corn mixture, cream, thyme, cayenne, and remaining
broth, add ham and simmer until potatoes are tender, about 15 minutes.
Stir in remaining corn and cook until corn is heated through, about 2
minutes. Season with salt and pepper. Sprinkle with crisp bacon & parsley.