Potato and Corn Chowder
A creamy, comforting chowder using pantry staples.
Ingredients
- 1 small onion, diced
- 2 stalks celery, diced
- 1 tbsp bacon drippings
- 2 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup water
- 1 bag frozen corn, about 3 cups can used 2 cans of drained canned corn
- 10-12 red baby potatoes, quartered or halved
- 1 tbsp kosher salt if using regular table salt, start with 1 tsp and adjust
- 1/2 tsp paprika
- 2 tsp fresh cracked black pepper
- 1/2 tsp herbs de provence can also use thyme instead
- 1 cup milk can mix half and half with milk if you'd like
- 2 tbsp flour
- 6 pieces of bacon, fried and chopped
Instructions
- In a large skillet, fry the bacon till crisp. Reserve the drippings.
- In a separate large soup pot or dutch oven over medium-low heat, add 1 tbsp of the bacon grease, 2 tbsp butter as well as the diced onions and celery. Sauté until soft. About 5 minutes. Then add in the 1/4 cup flour. Stir while this is going so not to burn. Cook for 3-4 minutes until golden. Add in the chicken broth, water, corn, potatoes, salt, paprika, herbs de provence and pepper. Turn heat up to medium-high and bring to a light boil. Then reduce heat to medium-low and cover with lid. Simmer until potatoes are soft, about 12-15 minutes.
- In a separate measuring cup, add your milk and 2 tbsp flour. Whisk to combine. Once potatoes are soft, whisk the milk mixture into the soup pot until fully combined. Stir in half of the bacon pieces. Let simmer for another 5 minutes until thickened to desired consistency.
- Top with bacon pieces and serve.