chelsea'srecipes

Cheddar-Topped Corn Chowder Ingredients 6 slices bacon 2 leeks, cleaned and chopped (both white and light green parts) 3 carrots, peeled and diced 2 medium-size boiling potatoes (about 1 pound), peeled and diced 1 small sweet red pepper, cored, seeded and diced 1-1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1 quart milk 6 ears corn, kernels removed, cobs reserved (4 cups kernels) 2 cups half-and-half 2 ounces cheddar cheese, shaved into thin pieces Directions 1. In large pot, cook bacon over medium-high heat until crispy, about 6 minutes. Remove bacon to paper toweling to drain. Reduce heat to medium-low. 2. Add leeks to drippings in pot; cook 3 minutes. Add carrot, potato, red pepper, 1/2 teaspoon salt, the pepper and thyme; cook 4 minutes. Add milk and reserved corn cobs. Increase heat to medium; partially cover pot. Bring to simmering; uncover pot and simmer 10 minutes. 3. Remove cobs and discard. Stir in kernels, half-and-half and remaining 1 teaspoon salt; simmer 5 minutes. Transfer 2 cups soup mixture to blender. Puree until smooth. Stir puree into pot. Crumble 3 slices cooked bacon into soup. Heat through. 4. Ladle into bowls. Top with cheese. Crumble remaining 3 slices bacon; sprinkle over bowls. Makes 8 servings.