Corn Chowder
This is a quick and easy weeknight soup, serve with a side salad or a chunk of crusty bread. It is a perfect late summer or early fall meal.
Ingredients
- 6 strips bacon chopped
- 1/4 cup flour
- 1/8 cup bacon grease
- 1/8 cup butter
- 1 medium onion
- 3 celery stalks
- 2-3 carrots
- 2 cloves garlic
- 2 tsp fresh thyme or substitute 1 tsp dried thyme
- 1/4 tsp onion powder
- 1/4 tsp celery powder
- 1/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 4 cup chicken broth
- 2 cup corn
- 2 cup red potatoes
- salt and pepper to taste
- 1 cup heavy cream
- sour cream for garnish
- chives for garnish
Instructions
- Add the chopped bacon to a pot or dutch oven and cook until crispy.
- While the bacon is cooking, rough chop the onion, celery and carrots. Put them and the garlic in a food processor and using the chop function, process until all of the vegetables are finely chopped, not pureed.
- Remove bacon to a paper towel lined plate and add the butter and vegetables to your pot. Cook until softened
- Once the vegetables are softened, add the flour and cook for 3-4 minutes, stirring consistently. Pour in the chicken broth and continue to stir until well combined.
- Add the potatoes, and dry seasonings to the pot and bring to a simmer.
- Cook at medium low until the potatoes are soft, add in the heavy cream and the corn, cook just until warmed through.
- Salt and pepper to taste, serve with sour cream and chopped chives.