Corn and Potato Chowder

Submitted by Air Force Mama

"Adapted from Lemony Thyme"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄4 lb bacon, cut across grain into 1/4 inch pieces
• 1 small onion, diced
• 3 -4 garlic cloves, minced
• 1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand)
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons flour
• 1 cup frozen corn
• 3 cups chicken broth
• 1 cup milk or 1 cup cream
• salt & pepper
• 2 scallions, thin sliced
• crispy crumbled bacon (to garnish)

directions

1. In a dutch oven, brown bacon over medium-low heat. Reserve 2 Tbl. for garnish.
2. Add onion, garlic, and potato and saute until onions are tender.
3. Add parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
4. Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly.
5. Reduce to low heat and simmer 8-10 minutes until potatoes are tender.
6. Season with salt & pepper.
7. Serve in bowls, top with scallions and reserved crispy bacon.