Corn and Potato Chowder
Serves 6 – each serving approx 1 1/4 cups
Ingredients
- 4 strips bacon cut into small pieces
- 1/2 medium onion chopped small
- 3 sticks celery chopped small
- 2 medium carrots peeled & chopped small
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups chicken broth or stock
- 1 cup half and half
- 4 cups frozen or fresh corn
- 2 large Russet potatoes peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper optional
- Salt & pepper to taste
Instructions
- Prep your bacon and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep your onion, celery, and potatoes.
- Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
- Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
- Add in the corn, potatoes, Italian seasoning, cayenne pepper, and the bacon . Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot so the lid is slightly ajar.
- Cook until the potatoes are tender (about 15-20 minutes). Stir every so often.
- Turn soup down to a gentle simmer and add the half and half. Let cook for 10 minutes.
- If you want your soup thicker, make a slurry of 1 Tbsp cornstarch or arrowroot powder and 2 Tbsp of water, milk or broth and add to soup. Let cook 5 minutes
- The soup will thicken up more the longer you cook it.
- Season the soup with salt & pepper as needed.