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...
Then into a carton of chicken broth to start the process (note the muffins hanging around)
Now for the bacon.... about a 1/4 pound
Then leeks... about half of one...
Into the skillet
Now for the sweet onion.... I use a 1/4 of one.
Oh mandoline! How I love you!
I also used about 8 baby carrots which I then minced with the onions...
Onions in (I drained off some fat)
Add bacon to potatoes... add more broth as you go to avoid this becoming too thick.
Mince up herbs. I went with flat leaf parsely and thyme
Add garlic to onions... (we waited so it wouldn't burn)
Add a pinch of flour for thickening.... stir in before adding carrots/onions/garlic to pot
Stir pot with all ingredients so far... wonder why she calls it corn chowder....
Add corn. I used about 2 cups frozen
Add one cup half and half
Stir and cook for a minute or two. Enjoy...
In all, I used 1.5 cartons organic chicken broth. This takes about an hour to make, including potato peeling.