Wednesday, October 26, 2016

Potato Corn & Bacon Chowder

Yum

I love good hearty soups, stews and chowders in the fall and wnter. They are quick, easy meals to prepare and so delicious.


Here in South Carolina, as soon as the temps lower just a bit in the early fall, chowders like this are my go to for many weeknight meals. This chowder is rich, creamy and thick ... a real stick to your ribs kind of meal, delicious with a side salad and a good crusty bread to dunk.





Recipe
Ingredients
2 shallots, diced (or one small onion)
4 tbls butter
1/3 cup all-purpose flour
2 cups chicken bone broth or stock
2 cups heavy whipping cream
2 cups peeled and diced potatoes (2 medium red or Yukon gold potatoes, not Russet)
1 cup niblet corn (fresh or frozen)
1/2 tbls parsley flakes
1 tsp course-ground black pepper
1 tsp garlic powder
3 strips bacon, cooked crisp and crumbled
1 cup shredded cheddar cheese

Method
In a large sauce pan over medium-high heat, melt butter and saute' shallots several minutes or until translucent but not browned. Slowly whisk in flour, then add chicken bone broth or stock and mix until well blended.

Stir in cream, potatoes, corn, garlic powder, parsley flakes, and course-ground black pepper; cook until mixture reaches a low bowl, just beginning to bubble up some, stirring often. Reduce heat to low and cook until potatoes are cooked through and softened; stir in crumbled bacon and cheese, and cook until cheese is melted. Remove from heat and serve immediately while piping hot.

Refrigerate any leftovers.

Yield: 4-6 servings

Also seen on Meal Plan Monday

Enjoy,
Mary

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12 comments:

  1. I love everything about this recipe! We are constantly making soup this time of year and it's always nice to find new ones to try! Thanks, Mary! Sharing!

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  2. Some of my most favorite ingredients, all in one hearty bowl!

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  3. I need to make this now that the weather is cooling down! Yummy!

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  4. I've always been taught that you never add cream until the very end of a recipe. Is it really correct to put it in and then let it cook for that long?

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    1. It is correct Debi, but if you feel better adding it at the end, that will not affect the taste at all. The reason I added it earlier is it never boils, it just comes up to a low simmer, which doesn't cause the fat the separate from the cream.

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  5. Oh my goodness! Just made this tonight and tried a little bit before even adding the cheese or bacon just to make sure the potatoes were done and it is fantastic! Where has this recipe been all my life. So good and so easy!

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    1. YAY Anne! Thanks so much for your feedback, I really appreciate it.

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