Potato Corn & Bacon Chowder

By Traceylu-2

Ingredients

• 1 tbsp. all-purpose flour
• 1 tbsp. butter
• 1/2 of a yellow onion, diced
• 1 leek, rinsed well and diced
• 1 clove garlic, minced
• 1 c. whole or 2% milk
• 4 c. or (1) 32 oz. box chicken broth
• 2 c. fresh or frozen corn
• 3 russet potatoes, rinsed, peeled (optional) and cubed into 1″ chunks
• 3 slices of thick-cut bacon, cooked until crisp and diced
• 1/2 c. medium-sharp cheddar cheese, grated
• 1 tsp. sea salt + a pinch for sweating
• 1/2 tsp. freshly ground black pepper
• ¹⁄₈ – 1/4 tsp. cayenne pepper, depending on personal taste

Details

Servings 4
Adapted from lifemadesimplebakes.com

Preparation

Step 1

1. Set a large stock pot or dutch oven over medium-low heat. Add butter and melt. When butter has melted add 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 cook for 3 more minutes.

2. Sprinkle in flour and whisk. Slowly add chicken broth. Turn heat up to medium-high, then add potatoes and corn. Season with salt, pepper and cayenne. Simmer for 30 minutes or until potatoes are tender. Stir in milk and heat through.

3. Once the potatoes are tender and the soup has thickened, turn heat off. Add in cheddar cheese and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.