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Ingredients
4 Bacon slices
1 Onion, diced
2 Garlic cloves, minced
2 Cups fresh corn
2 Medium potatoes, diced
3 Cups chicken or vegetable broth
1/2 Teaspoon Italian seasoning mix
1/4 Teaspoon black pepper
1/2 Cup coconut milk
Sliced green onions for topping
Instructions
In a stock pot cook the bacon until crisp. Place on paper towel to drain, then crumble and set aside.
Add the onion and garlic to the pot and cook in the bacon drippings until softened and lightly browned.
Cut the kernels off the corn cobs with a sharp knife. Run the back of the knife over the empty cobs to also extract the 'cream of corn'.
Add corn to stock pot together with diced potatoes, chicken broth and seasonings. Bring to a boil, then turn to low and simmer for about 20 minutes until potatoes are soft.
Transfer about half of the chowder to a blender and pulse a few times. Add back to stock pot together with (coconut) milk and cook until heated through (5 minutes).
Serve corn chowder topped with crumbled bacon and sliced green onion.