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

 

SERVES 5

 

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.

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