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Corn, Bacon and Cheese Chowder
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Description
A scrumptious hot bowl of this chowder will fill that void on a cold night!
Ingredients
- 2-¼ cups Low Sodium Chicken Or Vegetable Broth
- 2 whole Yukon Gold Potatoes, Rinsed Cut Into Small Cubes
- 1 teaspoon Black Pepper
- 16 ounces, weight Canned Creamed Corn
- 1 cup 1% Milk
- 1 Tablespoon Cornstarch
- 1-½ cup Sharp Cheddar Cheese, Shredded
- 8 strips Hickory Smoked Bacon (cooked Until Crispy, Cut Into Pieces)
- Garnish With Fresh Chopped Parsley
- Garnish, Optional Seasoned Croutons
- Additional Salt Or Pepper, To Taste
Preparation
In a large soup pot with a lid (or Dutch oven) add chicken or vegetable broth, cubed potatoes and black pepper. Bring to a boil and cook over medium heat for 7 minutes. Add creamed corn and stir to combine.
In a small bowl add milk and cornstarch. Stir to incorporate and add this into the pot. Stir well, place lid on, turn heat to low and cook for 8 minutes more. Add cheese and stir together, replace lid and cook for a final 5 minutes. Stir well and remove from heat.
Serve in bowls. Add some crispy bacon pieces on top and garnish with fresh parsley and optional croutons. Delicious! Enjoy.
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