This was an idea I wrote down as I added this and that to the soup pot. It turned out nice and thick – and very hearty.
Bacon Potato and Corn Chowder
4 slices high quality bacon
1 cup chopped onion
1/2 cup chopped carrots
4 medium potatoes, peeled and cubed
3 Tbsp all-purpose flour
3 cups lower sodium chicken stock
3/4 tsp dried diced garlic
1/2 tsp dried thyme
1 tsp fresh ground black pepper
1 tsp dried parsley
1 Tbsp dried chives
1 11-ounce can “mexi corn”, drained (corn with red and green peppers)
2 cups low fat milk
1/2 cup grated Parmesan cheese
In a medium pot heat over medium, add in the bacon and cook till done – I didn’t take it all the way to crispy. Take out the bacon and place on paper towels to drain. Meanwhile, add in the onion, carrots and potatoes to the bacon fat and cook for 10 to 15 minutes, stirring often until the vegetables are nearly done. I left the lid on as this also steamed them. Dice the bacon up and set aside.
Add in the flour and seasonings. Stir for a minute or two to cook the flour, then slowly add in the chicken broth. Stir in the mexi corn and bacon. Bring up the heat and let the soup just come to a boil to thicken. Lower the heat to medium low and take a third of the soup out, into your blender. Process till smooth then pour back in. Cover the soup and gently simmer for 10 to 20 minutes longer, or till the potatoes are fully cooked. Stir in the milk and let heat through without boiling.
Right before serving stir in the cheese and let melt. Taste to see if you need more flavoring and serve.
Serves 4 large hearty bowls.