Potato Corn Chowder

Potato Corn Chowder Dish Guide

Serves 4

Five Ingredients

4 cups chicken stock

2 14.5 oz cans creamed corn

4-5 strips thick cut bacon

2 lb Yukon gold potatoes

1 bunch chives

From the Pantry

1 T Dijon mustard

2 cloves garlic, minced

Slice the bacon into 1” lardons and dice the potatoes into even, bite-sized pieces. Finely mince the chives.

Add the bacon to a Dutch oven over medium heat and cook, stirring often, for 5-6 minutes or until browned and crispy. Remove bacon and set aside. Add half the chives (about 2 T – to taste), potatoes, corn, stock, garlic, and mustard. Season to taste with salt and pepper and bring to a simmer. Cover and simmer for 15 minutes or until potatoes are tender.

Using an emersion blender, blend the soup until it reaches your desired consistency. If you don’t have an emersion blender, place about half the soup in a blender and blend on high until smooth then return to the pot. In a pinch, mash the potatoes and corn with a potato masher until the soup is to your liking. Return most of the bacon to the soup and stir and taste for seasoning.

Serve garnished with the reserved bacon and chives.