Corn and Potato Chowder for Masako

Recipe by Rinshinomori
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a soup pot over medium heat.
  • Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
  • Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
  • Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
  • Add the broth and potatoes. Cover the pot and bring to a boil. As soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender.
  • Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
  • Add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. Simmer additional 3-4 minutes. Check for salt and pepper and add more if desired.
  • Sprinkle with parsley and serve.
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