Corn-Mushroom Chowder
 
Prep time
Cook time
Total time
 
A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons butter
  • ⅓ cup onion, diced
  • ⅓ cup onion, diced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • ¼ cup roasted red peppers, diced
  • ¼ cup roasted red peppers, diced
  • 4 ounce canned button mushrooms, coarsely chopped
  • 4 ounce canned button mushrooms, coarsely chopped
  • 2 cups fresh or frozen corn
  • 2 cups fresh or frozen corn
  • 1 teaspoon  Spice Blend
  • 1 teaspoon  Spice Blend
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon dried parsley flakes or 1 tablespoon of minced fresh parsley
  • 1 teaspoon dried parsley flakes or 1 tablespoon of minced fresh parsley
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1½ cups milk
  • 1½ cups milk
  • 2 egg yolks, beaten
  • 2 egg yolks, beaten
  • ½ cup heavy cream or ½ cup undiluted evaporated milk
  • ½ cup heavy cream or ½ cup undiluted evaporated milk
  • 2 slices bacon, fried crisp and broken into pieces.
Instructions
  1. Prepare the roasted red peppers before starting the chowder.
  2. Mince and chop the vegetables to have ready to put into the soup.
  3. Melt the butter in a large sauce pan or Dutch oven.
  4. Add the onion and garlic, cooking until onion is translucent.
  5. Add the roasted red peppers, chopped mushrooms and corn.
  6. Cook for 3 minutes.
  7. Pour the chicken broth over the vegetables.
  8. Add Blend, sugar and parsley.
  9. Stir to blend, cover, bring to a boil and simmer 15 minutes.
  10. Add the milk to the soup, cover and cook for additional 5 minutes.
  11. Do not let boil.
  12. Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  13. Return the blended egg mixture to the large soup pan and heat only until hot.
  14. Fry the bacon pieces until crisp, drain on towelling paper.
  15. Serve the bowls of soup sprinkled with crisp bacon pieces.
Notes
*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs.  cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox®
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Recipe by cookbookinabox® - The Art of Gourmet Cookery at https://cookbookinabox.com/corn-mushroom-chowder/