Cooking Instructions
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Step 1
Remove the kernels from the
Corn (2 ears)
Step 2
Dice the
Leek (1/2)
.
Step 3
Dice the
Onion (1/2)
.
Step 4
Dice the
Mixed Heirloom Potatoes (3 cups)
.
Step 5
In a large pot over low-to-medium heat, cook the
Bacon (2 pieces)
until crisp. Pour off bacon fat, leaving only 1 tablespoon in the pot.
Step 6
Add in
Butter (3 Tbsp)
, leek, onion, and some
Salt (to taste)
. Sauté until onion and leek are translucent, not brown. About 10 minutes.
Step 7
Then add mixed diced heirloom potatoes, corn, and
Chicken Stock (3 cups)
, turn heat up and cover, boiling for about 10 minutes or until the potatoes are soft enough to crush.
Step 8
Chop up the cooked bacon for garnish.
Step 9
Turn off the heat and add
Heavy Cream (1 cup)
. Stir well. Season with
Fresh Herbs (1 handful)
,
Fresh Thyme (to taste)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Crushed Red Pepper Flakes (to taste)
, and a few drizzles of
Extra-Virgin Olive Oil (to taste)
Top with bacon.
Step 10
Let chowder sit until room temperature and then serve. Enjoy!
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