Bacon and Corn Chowder
This week the winter weather finally caught up with us! It snowed all day and night yesterday and we have something like 12 inches of fresh snow. We ended up having a snow day with the kids and stayed inside watching Star Wars and eating popcorn. In the afternoon, we took the kids sledding on the little hill next to our house and they had a blast! It was one of those perfect days that come along every now and then, and I loved every minute. :) With the sudden change in the weather, I'm craving soup for every meal. This bacon and corn chowder is an old favorite that deserved some updated pictures to reflect its deliciousness! It's quick and tasty (who doesn't love a sprinkle of bacon?) and the perfect hearty meal for a cold winter night!
Bacon and Corn Chowder
4 slices of bacon
1 tablespoon butter
2 teaspoons minced garlic
1 tablespoon flour
3/4 cup half and half
4 cups chicken broth
3 large russet potatoes, peeled and diced
12 ounces frozen corn
3/4 cup sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
2-4 drops of Sriracha
Fry the bacon until crisp. Set on paper towels to drain. Dice the cooled bacon and set aside. In a large pot, melt the butter over medium heat. Add the garlic and saute until fragrant, 1-2 minutes. Whisk in the flour to form a paste. Cook 1-2 minutes, until golden. Slowly add the half and half, whisking constantly to prevent lumps. Gradually whisk in the chicken broth. Add the potatoes and bring the soup to a simmer. Simmer 15-20 minutes, or until the potatoes are tender. Stir in the frozen corn and cook 2-3 minutes, or until heated through. Remove from heat and add the cheese, salt, pepper, and Sriracha to taste (2 drops was perfect for my wimpy kiddos). Serve hot sprinkled with additional cheese and bacon.
adapted from Life Made Simple
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