Thursday, April 19, 2018

Creamy Potato & Corn Chowder

Well I never thought I'd be making and posting about chowders in mid-April, but here we are. And if there's anything good that can come out of the winter that will never end it's this creamy soup filled with chunks of tender potatoes, sweet corn, and let's not forget the bacon. 

What You Need:
-1/4 cup salted butter
-1/3 cup flour
-6 cups chicken broth 
-1/2 red bell pepper
-1/2 green bell pepper
-1/4 cup diced jalapeños (I used jarred) 
-3 medium to large russet potatoes
-2 cans sweet corn, drained
-1 pound bacon, cooked and crumbled (save the grease)
-1/4 tsp minced garlic
-1 1/2 cups heavy cream

What To Do:
1. Dice red and green peppers and jalapeños. 
2. In a large pot, melt butter then the add peppers and jalapeños. Sauté until tender.
3. Add the minced garlic to the pot and stir for ~ 1 minute. 
4. Slowly add flour to the pot, stirring constantly. 
5. Add in chicken broth and whisk until smooth.
6. Peel and dice potatoes into bite sized chunks. Add to the pot and cook for 10-15 minutes on medium heat until tender.
7. Once potatoes are tender, add in corn and heavy cream. Let simmer for an additional 10 minutes.
8. While pot is simmering, cook bacon and crumble. Add 1/4 cup bacon and the bacon grease to the pot. Stir until well incorporated. 
9. Once the bacon grease is added, cook for 5-10 more minutes for the bacon flavor to penetrate the soup.
10. Serve hot and top with the bacon crumbles. 

Recipe adapted from Cooking Classy
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