Corn Chowder
Ronnie's Notes
This is a colorful, creamy soup, fine in any season. In summer, make it with fresh kernels stripped from the cobs. Other times use a premium brand of frozen corn.
Prep time: less than 15 minutes
Region: Midwest
Instructions
Fry the bacon over moderate heat in a soup pot until the strips are crispy.
Remove the bacon, crumble the pieces and set them aside.
Pour off all but 1 TB.
of the fat from the pan.
Add the butter.
When the butter has melted and looks foamy, add the onion and cook over moderate heat for or until it has wilted.
Add the potatoes and cook about one minute.
Add the water, bay leaf, salt, pepper and thyme.
Bring the soup to a simmer, cover the pan and cook for or until potatoes are tender.
Add the milk, corn and peas and cook .
Add some of the soup to the flour to form a paste.
Add the paste to the soup and cook the soup another .
Remove the bay leaf.
Add the bacon, sprinkle with paprika and serve.