Potato And Double-Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the onion, celery, and garlic to the pot and cook until softened.
• STEP 3.Add the potatoes, corn kernels, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
• STEP 4.In a separate bowl, whisk together the flour and milk until smooth. Slowly pour the mixture into the pot, stirring constantly.
• STEP 5.Continue to cook the chowder until it thickens. Season with salt and pepper to taste.
• STEP 6.Serve the chowder hot, topped with crumbled 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 bell peppers for extra flavor and texture.
• If you prefer a smoother chowder, use an immersion blender to partially puree the soup.

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 cornbread for a complete meal.