Potato Corn Chowder
The first two days of August being back at the front of her classroom have already taken a minor toll. Out of habit after a long summer break, she is exhausted and forgot to bring lunch! Zach thought he’d do some double duty, making a big pot of potato corn chowder for dinner tonight as well as for lunch for several days. It’s simple, hearty, and easy to heat up as leftovers, so 10 servings of soup will be eaten quicker than we realize.
Makes 10 servings
5 cups of peeled and diced Russet potatoes
4 cups of chicken broth
2 cups of fresh corn, cut off the cob
1 1/2 cups of Straus Family Creamery heavy whipping cream
8 oz. of Applegate Natural Sunday bacon
8 oz. of shredded pepper jack cheese
1 cup of diced sweet white onion
1 cup of shredded carrot
3 tbs. of all-purpose flour
1 tbs. of freshly chopped garlic
1 1/2 tsp. of dried thyme
1 tsp. of ground white pepper
Chop the bacon into 1/4″ pieces, and render in a large thick-bottomed pot or dutch oven. Cook on medium-low heat until the meat is crisp and there is no visible white, rubbery fat.
Remove the bacon from the pot and drain in a bowl with paper towels to soak up the grease. Add the diced onion to the bacon fat in the pot and cook over medium heat until soft and caramelized, about 7 minutes. Add the garlic and cook 1 minute more.
Add the flour to the onion and cook for an additional 2 minutes, stirring frequently so that the flour makes a paste with the bacon fat and onions.
Add the chicken broth, thyme, and pepper, and bring to a light simmer. Add the potatoes and reduce heat to medium-low.
Cook for 10 minutes, then add the carrot and corn. Cook until the potatoes are fork-tender.
Stir in the cream and 6 oz. of the cheese (saving 2 oz. for garnish). Sprinkle bacon and the remaining cheese over the top in a serving bowl. Serve with your favorite bread and a salad.