Potato Corn Chowder with Bacon

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 2 ears Corn, fresh
  • 2 Garlic cloves
  • 1 Green onions
  • 1 Onion
  • 2 Potatoes, medium

• Canned Goods

  • 1/2 cup Coconut milk
  • 6 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Italian seasoning mix

Found on leelalicious.com

Description

Ingredients

• 4 slices of bacon*
• 1 onion, diced
• 2 garlic cloves, minced
• 2 ears of fresh corn (~ 2 cups)
• 2 medium potatoes, diced
• 6 cups chicken broth
• ½ teaspoon Italian seasoning mix
• ¼ teaspoon black pepper
• ½ cup (coconut) milk
• sliced green onions for topping

Directions

• In a stock pot cook the bacon until crisp. Place on paper towel to drain, then crumble and set aside.
• Add the onion and garlic to the pot and cook in the bacon drippings until softened and lightly browned.
• Cut the kernels off the corn cobs with a sharp knife. Using the back of the knife, also extract the cream of corn.
• Add corn to stock pot together with diced potatoes, chicken broth and seasonings. Bring to a boil, then turn to low and simmer for about 20 minutes until potatoes are soft.
• Transfer about half of the chowder to a blender and pulse a few times. Add back to stock pot together with (coconut) milk and cook until heated through (5 minutes).
• Serve corn chowder topped with crumbled bacon and sliced green onion.