Yield: 1 Servings
|¼ pounds||Bacon; diced|
|1||Rib celery; chopped|
|1||Clove garlic; minced|
|¼ cup||Each green and red bell pepper, chopped|
|1||Jalapeno pepper; seeded and chopped|
|3 smalls||Potatoes; peeled and diced|
|1||"dry-style" smoked sausage (about 6 " long, chopped|
|2 cans||(about 17 oz. each) cream-style corn *|
|Salt and pepper to taste|
|¼ cup||Chopped fresh parsley|
|Grated cheddar cheese|
Cook bacon in 4-qt. pan over medium heat until mostly cooked. Set aside about 2 Tbs. bacon bits for garnish. Drain off and discard drippings, all but 2 Tbs. Add onion and vegetables to pan with bacon and reserved drippings; cook, stirring often, until onion is soft (about 5 minutes). Add potatoes, water, and beer, and cook about 15 minutes, or just until potato is tender when pierced. Add sausage and corn; let come to a simmer, then turn off heat and let sit until cool enough to put in fridge. Refrigerate until about a half hour before you are ready to serve it. Reheat gently, stirring often. When soup is hot, add half-and-half and let come to a bare simmer; do not boil. Season to taste with salt and pepper.
Optional: Garnish with parsley, grated cheese and additional bacon bits.
Makes 6 to 8 servings. Serve with homemade bread, and eat by candlelight.
* Note: Try to find creamed corn that does not have added sugar. (Seems like most canned creamed corn has sugar in it nowadays, so if you can't find it without, don't worry about it. I usually add just a squeeze of fresh lemon juice (1 to 2 tsp.) to cut the sweetness.) P.S. It's called "Power Outage Corn Chowder" in honor of the first time that I made it, when the lights went out just as we sat down to the table.
Just by coincidence, I had a candle on the table, so we lit it. It made a rather plain meal into a festive occasion! Posted to recipelu-digest Volume 01 Number 322 by James and Susan Kirkland <kirkland@...> on Nov 28, 1997