Salty Sweet Corn ChowderUser Submitted Recipe
two 10-ounce packages of frozen corn, thawed
6 small russet potatoes, peeled and cut into ½ inch chunks
one 8-ounce container of sour cream
2 tbsp. honey
2 tsp. garlic salt
2 tsp. vegetable bouillon paste (or 2 cubes)
6 strips of thick cut bacon, cut into ¼ inch strips
2 shallots, chopped
4 cloves garlic, minced
Add one 10-ounce package of your thawed corn, sour cream, honey, garlic salt, bouillon to your Cuisinart Food Processor. Set side.
Bring water to a boil in a stockpot. Add potatoes and cook until potatoes can be pierced with a fork (15-20 minutes).
While the potatoes are cooking, place your bacon strips into a frying pan and cook until browned. Transfer the browned bacon bits onto a paper towel-covered plate to get some of the grease off. Add half of the bacon bits to the food processor and reserve the other half.
Remove most of the oil from the frying pan reserving about 1 tsp. Add the garlic and shallots and cook until they begin to brown (about five minutes). Remove from heat.
When your potatoes are cooked, drain and add half of the potatoes to the food processor, and put the other half back into the stock pot.
Process the ingredients in the food processor on high until you get a thick, creamy consistency. Add this mixture, along with the reserved corn, shallots, and garlic to the potatoes in the stock pot. Add one cup of water (or more depending on your preferred consistency) and cook on medium low until the chowder lightly boils.
When heated through, scoop your chowder into bowls and sprinkle with the reserved bacon!