Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels. Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally. Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes. Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine. Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes. Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently. Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cloche + smoker — dramatic cocktail and dessert smoking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cloche + smoker — dramatic cocktail and dessert smoking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Wood-smoked Spanish paprika — chorizo, paella, rubs
Cold-smoked over alderwood — instant smoke depth to any dish