Empty My Fridge
Bacon Potato Corn Chowder Recipe - Glen And Friends Cooking
Ingredients
- Bacon · chopped3 slices
- Bell pepper · chopped1
- Banana · chopped1
- Onion · chopped1
- Sweet corn750 ml
- Thyme5 sprigs
- Tarragon2 ½ ml
- Summer savoury5 ml
- Salt
- Black pepper
- Chicken broth750 ml
- Potato · peeled diced2–3
- Butter
- Heavy cream250 ml
Instructions
- Brown the chopped bacon in a heavy-bottomed pot.
- Stir in the red bell pepper, hot banana pepper, onion and corn, and fry until the onion has softened.
- Stir in the thyme, tarragon, summer savoury, chicken broth and diced potatoes. Cover and simmer until the potatoes are fork-tender.
- Mash or blend part of the soup to smooth and thicken it.
- If you want more thickening, stir in 1 to 2 Tbsp beurre manié.
- Stir in the heavy cream, cover, and cook on a low simmer for 20 to 30 minutes.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
More recipes with
OnionCreamBell pepperPotatoHeavy creamBaconSweet cornBanana
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