CORN CHOWDER WITH RED PEPPER AND BACON GARNISH

Gluten-free|Soups and Chowders

Ingredients

2 tablespoon butter

1 large onion, chopped

4 large garlic cloves, chopped

1 red bell pepper, chopped

3 cups Yukon Gold or red bliss potatoes, chopped into 1” chunks (about 4 small potatoes)

1 ½ teaspoon salt

1 teaspoon black pepper

4 cups chicken or vegetable stock

5-6 ears of corn (about 4 cups kernels)

1, 14.75 ounce can of creamed corn

1 cup heavy cream

1 cup milk

3 tablespoon cornstarch

½ cup chives, chopped

½ pound bacon, cooked crisp and crumbled

Instructions

Melt the butter in a large Dutch oven or stock pot over medium high heat. Add the onion, garlic, and red pepper to the pot and sauté until soft and fragrant. Add the potatoes to the pot and cook for 5 minutes more, stirring frequently.

Add the salt, pepper, chicken stock to the pot and bring to a boil. Cook at a low boil for 5-7 minutes until potatoes are almost fork tender.

Peel the corn and cut the kernels off each cob into a large bowl. Then, using the back of the knife blade, rub the sides each cob to release any of the excess corn or ‘milk’ into the bowl. Add to the pot and cook 3 minutes more. Potatoes should now be fork tender.

Reduce heat to medium and add the creamed corn and heavy cream to the pot, stirring to combine.

In a small bowl, combine the milk and cornstarch whisking until the corn starch is completely dissolved. Add to the pot and stir frequently, cooking another 5 minutes as the soup thickens. Stir in ½ of the chives.

Serve hot in bowls garnished with bacon pieces and remaining chives… with some hot crusty bread or biscuits on the side!