CORN CHOWDER WITH BACON AND POTATOES

CORN CHOWDER WITH BACON AND POTATOES

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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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