Ingredients
- 4 Bacon strips cut into small pieces
½ med Yellow Onion chopped small- 3 Celery sticks chopped small
2 med Carrots peeled and chopped small
¼ cup All-Purpose Flour
2 cloves Garlic minced- 4 cups Chicken broth or stock low sodium
2 lg Russet potatoes peeled, cut into 1/2-inch cubes
¼ tsp Italian seasoning
1 pinch Cayenne Pepper optional
Salt to taste
Ground Black Pepper to taste
1 cup Heavy cream- 4 cups Sweet corn kernels fresh or frozen
Instructions
- Cook bacon in a heavy pot over medium heat until crisp. Remove to a plate, leaving about 2 tablespoons fat.
- Soften onion, celery and carrot for 5–7 minutes. Add garlic for 30 seconds. Stir in flour and cook for 1 minute.
- Gradually whisk in broth, scraping the bottom smooth. Add potatoes, corn, Italian seasoning and optional cayenne. Simmer with the lid ajar for 15–20 minutes, stirring often, until potatoes are tender.
- Stir in cream and most of the bacon. Heat gently until hot throughout. Adjust salt and pepper; serve topped with reserved bacon.
Notes
Adapted from Natasha Bull at Salt & Lavender. The missing corn and heavy cream quantities were restored from that source.
Add broth if the chowder becomes too thick. Refrigerate within 2 hours in shallow containers, use within 3 days and reheat to 165°F (74°C).
