Smoky Bacon & Corn Chowder

Smoky bacon and sweet corn chowder – comforting, hearty and filling, it’s a great winter warmer!

    • ½ pound red potatoes, chopped into ½ to 1 inch pieces
    • 1 large russet potato, chopped
    • 4 tablespoons butter
    • 2 cups water
    • ¼ cup flour
    • ½ cup red or white onion, diced
    • 2 teaspoons chicken buillon
    • 5 teaspoons minced garlic
    • ½ teaspoon onion salt
    • ½ teaspoon black pepper
    • 1-2 teaspoons smoked paprika
    • 1-2 cups corn, canned or frozen
    • ½ cup shard cheddar cheese, shredded
    • 8-10 strips of bacon, cooked and crumbled
  1. Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.
  2. Melt butter in a large soup pot over medium high heat. Add flour. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.
  3. Stir in diced onion, onion salt, black pepper, and smoked paprika. Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency. Top with additional bacon and cheddar cheese if desired.

Source : allrecipes.Com

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