Martha's Corn, Potatoes & Bacon chowder
Why I Love This Recipe
Creamy homemade goodness.
Ingredients You'll Need
6 slices bacon, cut into small strips
1 large onion, chopped
1 lb russet potatoes, cut into small cubes
4 cups low sodium chicken broth
2 tablespoons all purpose flour
1/2 cup whole milk
3 cups fresh or frozen corn, defrosted and drained if frozen
1/2 cup heavy cream
1 cup white cheddar
Kosher salt and black pepper to your taste
1 tablespoon chopped chives, for garnish
In a large pot, over medium heat, cook bacon until crisp. Remove bacon onto a paper towel lined plate. Drain all but one tablespoon of fat and cook the onions until they are translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover and simmer for about 10 minutes, or until the potatoes are tender. When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese and bacon (reserving some for topping if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.
Season with salt and pepper to taste, and garnish with chives before serving.