Creamy Corn and Potato Chowder brings it all to the table. Delicious flavor from sweet corn and potatoes makes for a hearty supper with plenty of veggies.
- 3 strips bacon diced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 cup diced red onion
- 1 tablespoon diced garlic
- 2 tablespoons all-purpose flour
- 4 medium purple or red potatoes cut into bite-sized chunks
- 4 cups chicken or vegetable broth
- 3/4 cup grated carrot about 1 large carrot
- 1 1/2 cups corn niblets
- 1/2 teaspoon dried thyme
- Dash cayenne pepper or to taste
- 1/2 teaspoon salt or to taste
- 3/4 cup half-and-half
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In a large soup pot, saute the diced bacon over medium-high heat until browned and crispy - about 3 minutes. Set bacon aside on paper towels to drain.
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Back in the soup pot, over medium-high heat, add the butter and olive oil. Once hot, add the onions and saute until the onions are soft, 3-4 minutes. Add the garlic and saute for 1 minute.
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Sprinkle the flour over the onion mixture, and stir to combine, cooking for 1 minute more.
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Add the potato and broth to the pot, cover, and bring to a boil. Lower heat and allow it to simmer, covered, until the potatoes are soft, about 10 minutes.
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Add in the corn, grated carrot, cayenne, and thyme, continuing to simmer for an additional 8-10 minutes.
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Remove from heat and stir in the half-and-half. Taste, season with salt if desired, and serve hot with bacon crumbles on top.