Corn and Potato Chowder

Corn potato chowder

I already have some corn chowder recipes on the blog, but I felt that I had to add just one more. This one is different from the others…even if it's just because it has potatoes. It's a super simple soup that is quick cooking, perfectly thick, and absolutely delicious. If the weather is getting chilly and you are looking for a way to warm your belly, give this hearty chowder a try!

1 tablespoon Butter
4 slices Bacon
1 medium Onion, chopped
1 large Green Pepper, chopped 
Salt
Black Pepper
2 Garlic Cloves, minced
2 tablespoons Flour
4 cups Vegetable Broth
2 pounds Red Potatoes, diced
4 Carrots, shredded
2 cups Corn Kernels (I used 2 large cobs)
1 cup Half and Half
1/2 teaspoon Thyme
Pinch of Cayenne Pepper
2 tablespoons Parsley, chopped

Cook the bacon until crisp, then set aside to drain on a paper towel lined plate. (*We cook our bacon in a glass dish in the oven, 400 degrees for 20 minutes). In a large soup pot, melt the butter over medium heat. Add the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft, then add the garlic and cook for about 1 minute. Sprinkle the flour over the vegetable mixture and stir, then add the broth and potatoes. Cover the pot and bring the broth to a boil, then lower the heat and simmer for 10-12 minutes, or until the potatoes are tender. Add the carrots and corn, then simmer for an additional 5 minutes for the flavors to blend. Stir in the half and half and season with time, cayenne, salt, and pepper. Using an immersion blender, blend the soup until about half of it is smooth, but some chunks of potatoes remain. Ladle into bowls and top with parsley and crumbled bacon.

SOURCE: Food Network