Potato Corn & Bacon Chowder

• Meat

  • 3 slices Bacon, thick cut

• Produce

  • 2 cup Corn, fresh or frozen
  • 1 clove Garlic
  • 1 Leek
  • 1 tsp Parsley
  • 3 Russet potatoes
  • 1/2 Yellow onion

• Canned Goods

  • 4 cup Chicken broth

• Baking & Spices

  • 1 pinch 1 tsp. kosher salt
  • 1 tbsp All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Cheddar cheese, medium sharp grated
  • 1 cup Whole milk or half & half

Found on lifemadesimplebakes.com

Description

Ingredients

• 1 tbsp. all-purpose flour
• 1 tbsp. butter
• ½ of a yellow onion, diced
• 1 leek, rinsed well and diced
• 1 clove garlic, minced
• 1 c. whole milk or half & half
• 4 c. or (1) 32 oz. box chicken broth
• 3 russet potatoes, rinsed, peeled (optional) and cubed into ¼-1/2 chunks
• 2 c. fresh (or frozen) corn
• 1 tsp. kosher salt + a pinch for sweating
• ½ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper, or less, depending on personal taste
• 3 slices of thick-cut bacon, cooked until crisp and diced
• ½ c. medium-sharp cheddar cheese, grated
• 1 tsp. minced parsley (optional)

Directions

• Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
• Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
• Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.