Spinach And Corn Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 3 tablespoons olive oil
• 4 slices turkey bacon, chopped
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 tablespoons garlic, chopped
• 2 hot red peppers, dried (optional)
• 3 tablespoons flour
• 8 cups vegetable stock (or 8 cups water and 4 tbsp stock powder) or 8 cups chicken stock (or 8 cups water and 4 tbsp stock powder)
• 2 1/2 cups frozen corn kernels
• 1 (10 ounce) package frozen chopped spinach (thaw under cold water, no need to dry)
• 1/2 cup butter, 1 stick
• 6 cups whole milk
• 2 cups heavy cream
• salt, to taste
• pepper, to taste
• hot sauce, to taste
• 2 tablespoons cornstarch
• 3 tablespoons cold water (optional)

Recipe

• 1 over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
• 2 saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
• 3 reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
• 4 add stock or water 2 cups at a time, whisking to prevent lumps.
• 5 add corn, spinach and butter; simmer 10 minutes.
• 6 add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
• 7 **optional** if soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.