Corn & Potato Chowder with Bacon {Served in Bread Bowls}
Ingredients
- 1/4 lb. bacon cut across grain into 1/4" pieces
- 1 small onion diced (or 4 shallots and 6 pearl onions you happen to have on hand)
- 3-4 garlic cloves minced
- 1 potato small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand)
- 2 jalapeno fine diced
- 1/2 tsp. dried thyme
- 1/2 tsp. dried sage
- 1 Tbl. fresh parsley chopped
- 2 Tbl. flour
- 1 cup frozen corn
- 3 cups Chicken Broth
- 1 cup milk or cream or evaporated milk you happen to have on hand
- salt & pepper to taste
- 2 scallions thin sliced (yes Shelby, we had them on hand)
- crispy crumbled bacon for garnish
Instructions
- In a dutch oven, brown bacon over medium-low heat. Reserve 2 Tbl. for garnish.
- Add onion, garlic, jalapeno, and potato and saute until onions are tender.
- Add thyme, sage, and parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
- Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly. Reduce to low heat and simmer 8-10 minutes until potatoes are tender. Season with salt & pepper.
- Serve in bowls (or bread bowls if you happen to have them on hand), top with scallions and reserved crispy bacon.