Corn Chowder

I love corn chowder. When I have a lot of potatoes, I tend to make this at least once to use them up. It's an easy recipe.... just a lot of time at the cutting board! As always, portions are flexible based on how big a batch you're making.

I started off with about 5 large Yukon Golds...

Tater

Then into a carton of chicken broth to start the process (note the muffins hanging around)

Broth

Now for the bacon.... about a 1/4 pound

3

Then leeks... about half of one...

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Into the skillet

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Now for the sweet onion.... I use a 1/4 of one.

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Oh mandoline! How I love you!

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I also used about 8 baby carrots which I then minced with the onions...

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Bacon out...

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Onions in (I drained off some fat)

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Add bacon to potatoes... add more broth as you go to avoid this becoming too thick.

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Mince up herbs. I went with flat leaf parsely and thyme

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Add garlic to onions... (we waited so it wouldn't burn)

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Add a pinch of flour for thickening.... stir in before adding carrots/onions/garlic to pot

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Stir pot with all ingredients so far... wonder why she calls it corn chowder....

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Add corn. I used about 2 cups frozen

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Add one cup half and half

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Stir and cook for a minute or two. Enjoy...

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In all, I used 1.5 cartons organic chicken broth. This takes about an hour to make, including potato peeling.