CP Midwestern Corn Chowder

iVillage Member
Registered: 10-31-1999
CP Midwestern Corn Chowder
2
Thu, 02-10-2011 - 12:22pm

Midwestern Corn Chowder

3 slices bacon, diced
2 pkg. frozen corn, thawed (9 oz each)
1 onion, chopped
1 large potato, chopped
2 cups light stock or chicken broth
1 t. salt
1/4 t. pepper
2 cups milk or half and half cream
Nutmeg

Sauté bacon in skillet until crisp. Add bacon to crock pot, fat and all, with remaining ingredients except cream and nutmeg. Cover and cook on low heat for 6 to 8 hours. Add milk or cream and cook 1 hour more. If thicker chowder is desired, stir in roux (2 T. flour which has been blended with 2 T. butter) when adding the milk. Cook until thickened. Serve sprinkled with a dash of nutmeg. Serves 4 to 6.

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iVillage Member
Registered: 10-31-1999
Thu, 04-21-2011 - 8:42am
Oh my goodness... I am sorry I never got back with you. I think it could definitely be made on the stovetop... but I would use the roux for sure on the stovetop. Did you make it? If so, how did it turn out? Again, I'm sorry for not answering sooner.

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iVillage Member
Registered: 11-15-2008
Mon, 02-28-2011 - 12:16pm
Do you know if this could be made on the stovetop? I wanted to start this today before leaving for work, but time got away from me and now I'm going to make it tonight for dinner. Thanks!