Friday, August 13, 2010

Creole Corn Chowder

I made this the other day and thought it turned out well.  It's still, obviously, too hot to cook, but I made it at night, then put it in the fridge and reheated it for lunch.

Creole Corn Chowder

6 slices bacon, diced
1 c diced onion
1 c diced green bell pepper
1 c diced red bell pepper
1 c diced ham
2 c corn
1 can (14.5 oz) diced tomatoes, with juice
1/2 t oregano (dried)
1/2 t basil (dried)
1/2 t thyme (dried)
1 t crushed red pepper
1/2 t black pepper
1 c milk
2 T flour
2 T oil
1 c half-and-half

Saute bacon in heavy pan until crisp.  Add onion and bell peppers; cook until limp.  Add ham, corn, tomatoes, tomato juice and seasonings.  Simmer 30 minutes.  Make a roux with the flour and oil in a saucepan.  Add roux to corn mixture and mix well.  Bring milk to boil in the microwave (or a saucepan).  Add milk to soup.  Simmer 15-20 minutes.  When ready to serve, add half-and-half and cook until hot.  Serves 6.  Serve with boiled lobster or any fish entree.*

Adapted from Pure & Simple: An InCircle Cookbook by Neiman Marcus 

*Yes, you totally should.  And you should invite me. 

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