Sassy Potato Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the diced onions and minced garlic to the pot and sauté until the onions are translucent.
• STEP 3.Add the diced potatoes, corn kernels, chicken broth, paprika, cayenne pepper, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
• STEP 4.In a separate saucepan, melt the butter and whisk in the flour to make a roux. Cook for a few minutes until the roux is golden brown.
• STEP 5.Slowly whisk in the milk, making sure there are no lumps. Cook until the mixture thickens.
• STEP 6.Add the milk mixture to the pot with the potatoes and corn. Stir well to combine.
• STEP 7.Simmer the chowder for another 10 minutes to allow the flavors to meld together.
• STEP 8.Serve the Sassy Potato Corn Chowder hot, garnished with the crispy bacon and chopped green onions.

Cooking Tips

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Feel free to add other vegetables like carrots or celery for extra flavor and texture.
• If you prefer a smoother chowder, use an immersion blender to partially blend the soup before adding the milk mixture.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.