Missouri Corn Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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
• pepper

Recipe

• 1 saute bacon in heavy large pot over medium heat until fat is rendered and bacon begins to brown, about 5 minutes.
• 2 combine 1/4 cup of each bell pepper in small bowl and set aside.
• 3 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.
• 4 sprinkle flour over and stir 5 minutes.
• 5 gradually mix in 4 cups chicken stock.
• 6 add thyme.
• 7 cover and simmer until soup thickens slightly, stirring occasionally, about 20 minutes.
• 8 stir cream into soup.
• 9 working in batches, puree soup in blender until smooth.
• 10 season with salt and pepper.
• 11 (can be prepared 1 day ahead. cover reserved bell peppers, remaining corn and soup separately and refrigerate).
• 12 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.
• 13 bring soup to simmer, thinning with more stock, if desired.
• 14 ladle soup into bowls.
• 15 garnish with sauteed corn and bell pepper mixture and serve.