Not Your Grandma's Corn Chowder
A light chowder sweetened and thickened naturally with an array of vegetables and a bit of bacon
Ingredients
- 3-4 slices Bacon, diced
- 1 tbsp Olive oil
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup White onion, chopped
- 1-2 cups Red potatoes, diced
- 1 cup Red bell pepper, diced
- 2 Bay leaves
- 2 tsp Herbs of Provence
- 1+ tsp Fennel seeds (to taste)
- 2 cups Chicken broth, suggest making with Better Than Bouillon to adjust salt level to your liking
- 2 cups Sweet corn, (fresh, frozen or canned)
- 1+ cups Milk
Instructions
- Dice your carrots, celery, white onion, red potatoes and red bell pepper. Keep them in their individual bowls or piles on the cutting board as you will be sautéing them individually.
- In a large pot, sauté the bacon until it just starts to cook through but is not fully cooked. Add the olive oil then the diced carrots. Sauté on low heat for about 5 minutes.
- Add the celery and onions and continue to cook through for another five minutes. Add the potatoes and pepper. Continue to cook for an additional 5 minutes.
- Add the bay leaves, herbs, and 2 cups of chicken broth. Stir in one cup of corn kernels. Let simmer until vegetables are fork-tender, about 8-10 minutes.
- Mix the last cup of corn kernels and one cup of milk and emulsify in a smaller container until thick. Stir into the chowder pot and let warm through for another few minutes. Serve!
Notes
