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YIELD: 4 servings
TOTAL TIME: 45 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Bacon, sliced and cut into strips | 24 g / 1 oz | 2 slices |
| Butter | 15 g | 1 tbsp |
| Flour, all-purpose | 1o g | 2 tbsp |
| Yellow onion, diced | 100 g | 1 medium onion |
| Potato, peeled and diced (ie Yukon Gold) | 200 g / 7 oz | 1 large potato |
| Corn, fresh kernels | 350 g / 12 oz | 2 cups |
| Whole milk | 730 g | 730 mL / 3 cups |
| Salt | 4 g | 1 tsp |
| Black pepper, freshly ground | 2 g | ½ tsp |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 In a large pot, sauté the bacon in the butter on medium heat until bacon is cooked, but not crisp. Add the flour and yellow onion, and cook for 5 minutes.
2 Add the potato, corn, whole milk, salt, black pepper, and stir.
3 Bring to a gentle simmer, reduce heat to low and cook, occasionally stirring, until potatoes and onions are tender.
4 Transfer half the chowder into a blender and blend into a fine puree. Add back into the pot with the un-blended mixture. Serve. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Garnish with parsley if you wish
- Alternatively, use frozen corn
- Add more black pepper and salt to your preference
- Add a pinch or two of cayenne if you like spice
- Omit bacon for a vegetarian friendly dinner
- There might be leftovers, which will freeze well
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