CORN CHOWDER

CORN CHOWDER

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Ingredients

Adjust Servings:
6 slices bacon cut into small strips
1 large onion chopped
1lb. russet potatoes cut into small cubes
4c. low-sodium chicken stock
2tbsp. all-purpose flour
1/2c. milk
3c. corn
1/2c. heavy cream
1c. white Cheddar
kosher salt
Freshly ground black pepper
1tbsp. Chopped chives for garnish

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So delicious summer healthy soup!

  • 30min.
  • Serves 4
  • Easy

Ingredients

Directions

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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.

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Steps

1
Done

In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.

2
Done

When potatoes are tender, whisk flour into milk and stir into pot. Add corn, cream, cheese and bacon and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.

3
Done

Season with salt and pepper, garnish with chives and serve.

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