Corn Chowder and Parmesan Crisps

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It has been a lovely few weeks off from school but tomorrow classes resume. I look forward to the new challenges ahead but know that it does mean that my free time is about to be non-exsistent again. In order to prepare, I wanted to cook a few big meals which I could store in the freezer for Matt and I while we get back into the swing of things and our ever crazy schedules. Since corn chowder is probably one of my favorite parts of my New England heritage and because I was deeply craving some comfort food before all the stressors in my life return, I thought tonight would be the perfect night for it. Not only does this recipe take less than 20 minutes to throw together, it also feeds a crowd.  I had never made it in the crock pot before but I was pleasantly surprised with how easy it was to make and also how delicious the results were. I think you’ll love it and your family will too. It also freezes great and can be reheated in the crock pot without trouble. The parmesan crisps are also super simple to make and taste fantastic. Matt really enjoyed them because if you layer them on top of your soup it actually melts into the soup. Creamy soup and salty cheese? You can’t go wrong. Hope you enjoy it as much as we did! I’m planning on reheating a big bowl of corn chowder tomorrow for lunch.

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Corn Chowder

The Ingredients:

  • 1 48 oz box of Chicken Stock
  • 16 oz bag of frozen sweet yellow corn
  • 1.5-2 lbs of new potatoes, cut into similar size pieces
  • 1 red bell pepper, diced
  • 1/2 cup carrots, peeled and chopped
  • 1/2 medium onion, diced
  • 2 cloves of garlic, minced
  • 4 pieces of bacon, chopped
  • 1 cup half and half, heavy cream, or milk of your choosing
  • 2 heaping tbs of flour
  • Salt & fresh cracked black pepper
  • 1 bay leaf
  • A pinch of red pepper flakes
  • Parsley for garnish

How to:

  • Preheat a large sauté pan over medium heat 
  • Add chopped bacon and fry until crisp, remove and reserve for later
  • Drain bacon grease, reserving 2 tbs to sauté chopped onion, minced garlic, peppers, and carrots
  • Sauté until vegetables until softened, approximately 6 minutes
  • Add two heaping tbs of flour creating a roux (similar in consistency to paste)
  • Continue to cook for an additional 2-3 minutes
  • Transfer vegetable mixture to large crock pot or continue cooking in a large stock pot if desired
  • Add chicken stock, stirring well to thicken the chowder
  • Add potatoes, frozen corn, 1/2 tsp of salt and fresh cracked black pepper, bay leaf, and red pepper flakes
  • Allow to cook over high heat for 4 hours or over low heat for 6-8 hours
  • In the last ten minutes of cooking, add half and half and stir chowder well
  • Spoon into bowls and garnish with cooked bacon, fresh cracked black pepper, and parsley to taste

Parmesan Crisps 

The Ingredients:

  • Freshly grated parmesan cheese

How to:

Preheat oven to 400 degrees

  • On a parchment or Slipmat lined baking sheet spoon heaping spoonfuls of parmesan cheese into thin circular layers
  • Allow parmesan cheese to bake for 4-5 minutes
  • Remove from oven and allow them to cool completely before serving
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7 responses »

  1. I have to admit that the bacon drew me in, but in reading the recipe all the way through, this sounds awesome! I love the parmesan crisp garnish.

    daisy

  2. Yum!! Love your yummy recipes!! I really love soups! I’ve only ever made Corn Chowder with fresh corn..I’m going to definately try it with frozen..sooo much easier 🙂 LOL Happy SITS day!!

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