1 small onion, diced 2 stalks celery, diced
6 pieces bacon, fried 2 pieces bacon, cut into dice
2 tbsp olive oil 5 cups corn
2 red potatoes, diced 1 medium sweet potato, diced
1 cup half and half (or whole milk) 3 cups low sodium chicken stock
1 tsp salt 1/2 tsp black pepper
2 tsp paprika 1 tbsp flour
1/2 dried thyme 1 tbsp fresh chives
In large dutch oven, saute onion, celery and the 2 pieces of bacon in the olive oil for about 8-10 minutes, or until softened and turning translucent. Add corn, potatoes, stock, salt, pepper and paprika. Cover and bring to a boil. Reduce heat and simmer on medium-low for 15-20 minutes, until potatoes are fork tender. In a food processor (I use my nutri-bullet) puree 1 cup of chowder with the tbsp flour. Whisk pureed mixture back into the chowder. Add half and half (or milk), thyme and chives. Simmer, uncovered, for another 10-15 minutes, or until the chowder is the thickness that you like. Crumble the 6 pieces fried bacon into the soup and give it a stir. Bon appetite!
sauteing the bacon, celery and onion
putting the pureed mixture in the pot along with the half and half
viola!
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