Sweet corn and tender potato in a silky, bacon-topped chowder

≈ $8.57/serving$8.83at the cheapest of your stores this week · 5 ingredients on sale

Ingredients

• frozen corn3 cups
• yellow potato2 ea
• bacon4 strips
• yellow onion1 ea
• celery1 stalk
• chicken stock3 cups
• whipping cream3/4 cup
• chivesa small bunch

Method

1Crisp the bacon

• •Cut the bacon into 1/2 inch pieces.
• •Cook it in a soup pot over medium heat 5 to 6 minutes until crisp.
• •Lift the bacon onto paper towel, leaving the fat in the pot.

2Build the chowder

• •Dice the onion and celery and add them to the pot.
• •Cook 4 minutes until softened.
• •Cut the potatoes into 1/2 inch cubes, skin on, and add them.
• •Pour in the chicken stock and simmer 12 minutes until the potatoes are tender.

3Finish

• •Add the corn and simmer 3 minutes.
• •Ladle 2 cups of the soup into a blender, blend smooth, and stir it back in to thicken the chowder.
• •Pour in the cream and heat 1 minute without boiling.
• •Season to taste with salt and pepper.

4Plate

• •Ladle into two bowls.
• •Top with the crispy bacon and the snipped chives.