CORN CHOWDER WITH BACON AND POTATOES

CORN CHOWDER WITH BACON AND POTATOES

INGREDIENTS

• 4 slices bacon
• 3 ears of corn
• 2 stalks celery, chopped
• 2 carrots, diced
• 1/2 large onion, diced
• 2 golden potatoes, cut into 1/2-inch pieces
• 1/2 red pepper, diced
• 1 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cayenne pepper
• 6 cups low-sodium chicken broth
• 3 tablespoons flour
• 1/4 cup cream
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

INSTRUCTIONS

1. Cook bacon in a skillet or in the oven on a baking sheet at 375 degrees until crispy; about 15 minutes. Place on paper towels;
2. Reserve the bacon grease. Once cooled, roughly chop the bacon.
   Shell corn and remove silk.
3. Cut the kernels from the corn cobs.
4. Heat bacon fat in a large pot or saucepan over medium-high heat.
5. Add corn, celery, carrots, onions, and potatoes and cook 5 to 7 minutes; stir several times.
6. Add the red pepper and cook for another 3 minutes; stir a few times.
7. Add paprika, onion powder, garlic powder, and cayenne pepper and cook, stirring constantly, for 30 seconds.
8. Add chicken broth.Bring to a boil and simmer until the potatoes are tender.
9. Remove a cup of broth from the pot (make sure no vegetables get in).
10. Mix with flour to form a paste.
11. Stir into the soup with a fork and bring to the boil again. Simmer until slightly thickened, about 2-3 minutes.
12. Add cream.
13. Just before serving, add the chopped bacon and parsley. Salt and pepper to taste.

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