Saturday, February 6, 2016

Cheesy Bacon Potato Corn Chowder

I really love soup weather! I made this chowder with the great blizzard of 2016 hit and left us with over 2 feet of snow.  This recipe is slightly adapted from Averie Cooks.

8 slices Bacon
1 large yellow onion (diced)
1 cup carrots (diced)
1 cup celery (diced)
4 cloves garlic (minced)
1/4 cup flour
32 ounces (4 cups) chicken broth
3 cups milk
3 cups  potatoes (peeled and diced small)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon peppe
2 cups corn (I used frozen and added it straight from the freezer)
2 cups shredded sharp cheddar cheese

In a large pot saute the bacon over medium-high heat until crispy.  Remove the bacon from the pot but keep the grease. Add the onion, carrots, and celery then saute for 9 minutes or until the vegetables begin to soften. Stir in the garlic and cook for another 2 minutes. Add in the flour and whisk constantly for about two minutes. Slowly whisk in the chicken broth and milk then add the potatoes, thyme oregano, salt and pepper and bring to a boil. Let the chowder boil for 20-25 minutes or until the potatoes are tender. Stir often. Once the potatoes are soft stir in the corn and cook for 5 more minutes. Reduce the heat to low and add back the bacon and stir in the cheese until it is melted. Remove from heat and serve.

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