Potatoes, onions and more.
Potato and Corn Chowder
Description
The perfect comfort food for a cold winter evening!
Ingredients
| 4 | Slice | Bacon |
| 1 | Cup | Chopped onion |
| 1⁄2 | Cup | Chopped celery |
| 1⁄2 | Cup | Chopped carrots |
| 1 | Tablespoon (Metric) | Flour |
| 3 | Cup | Chicken stock |
| 1 | Pound | Russet potato (peeled and cubed ) |
| 14 | Ounce | Cream corn |
| 1 | Cup | Frozen, thawed corn |
| 1⁄3 | Cup | Low fat milk |
| 2 | Teaspoon (Metric) | Fresh thyme |
| 1 | Teaspoon (Metric) | Worcestershire Sauce |
| 1 | Pinch | Salt and pepper (to taste ) |
Instructions
- Cook bacon in a large saucepan over medium heat until very crisp.
- Remove and drain on paper towels.
- Pour off all but 1 tablespoon bacon grease.
- Add onion and cook for 5 minutes.
- Add celery and carrots and cook for 5 minutes more.
- Stir in flour and cook for 1 minute.
- Slowly stir in stock, stirring constantly until thickened.
- Add potatoes and bring to a boil.
- Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
- Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until heated through.
- Crumble bacon into chowder and season with salt and pepper.
- Ladle into bowls and top with additional crumbled bacon and thyme, if desired
Summary
| Yield | |
|---|---|
| Source | Recipe and photo courtesy of Potatoes USA |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Recipes | Soup |