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Corn and Potato Chowder

 
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This delicious recipe is great served with hot corn bread from the oven and a salad.

Yield

6

servings

Prep

30

min

Cook

20

min

Ready

50

min

 

Ingredients

Smoked bacon (thick sliced is best) cut into 1 inch pieces
1# potatoes, peeled and cut into 1” cubes
1 onion, diced
4 cloves garlic, peeled and minced
1 c. chicken broth (I added more and use condensed)
1 tsp red pepper flakes
4 c. skim milk at room temperature (May want to add more)
1- 2 T. cornstarch
1T kosher salt
3 c. fresh corn kernels (3-5 ears, cut from cob)
½ to 1 c. diced yellow and red peppers
2 T. thinly sliced green onions, white and green parts
¼ tsp pepper, or to taste
6 drops liquid red pepper
Chopped cilantro and grated cheddar cheese to put on top of soup when serving.

Directions

  1. Cook bacon. Or use Hormel Black Label bacon, already cooked (Can be found at Costco)
  2. Add potatoes, onion, garlic; stir to coat with fat.
  3. Add chicken broth and pepper flakes. Simmer until potatoes are tender
  4. Stir 2 tablespoon milk into corn starch. Add remaining milk and cornstarch mixture and salt.
  5. Add corn and peppers. Simmer until veggies are tender. Stir in remaining ingredients; serve immediately with chopped cilantro and grated cheese.

 

* not incl. in nutrient facts

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