Nice comfort food here. I served it with a salad and some homemade bread. Of course the pic isn’t mine. I didn’t get a chance.
Southwest-Style Potato Corn Chowder
by TheGrumpyChef @ Recipezaar
35 min | 10 min prep
1 large onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
3 1/2 cups fat-free chicken broth, divided
3 1/2 cups red potatoes, peeled and cubed (1/2 ")
1 large bay leaf
3/4 teaspoon dried thyme leaves
1/4 teaspoon dry mustard
2 1/2 cups milk (I use 1%)
2 1/2 cups frozen whole kernel corn (You can also grill up some cobs and cut the corn off)
6 ounces Canadian (Back) bacon, diced
Salt, to taste
White pepper, to taste (I used grains of paradise as I don’t care for white pepper.)
Sauté onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
Reduce heat and simmer, covered until potatoes are tender, about 10 minutes.
Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
Discard bay leaf.
Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan. Stir in Canadian bacon and simmer, covered, 5 minute.
Season to taste with salt and white pepper.
Note: Although the recipe did not call for it, I sautéed the bacon first. It also freezes well.