Loaded Potato Corn Chowder

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Olive Oil

4 1/2 cups

Russet Potatoes

1

Medium Onion , diced

3 cloves

Garlic , minced

3 stalks

Celery , sliced

1 can

Whole Kernel Corn , drained

2 Tbsp

All-Purpose Flour

2 cups

Vegetable Broth

or Chicken Broth

2 cups

Milk

1 Tbsp

Distilled White Vinegar

4 slices

Bacon

plus more to taste

to taste

Salt

to taste

Ground Black Pepper

Toppings

to taste

Sour Cream

to taste

Scallions

to taste

Shredded Cheddar Cheese

Cooking Instructions

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Step 1

Cut the Russet Potatoes (4 1/2 cups) into small dice. This will help them cook more quickly.

Step 2

In a large saucepan over medium-high heat, add Olive Oil (2 Tbsp) . Add Onion (1) and Garlic (3 cloves) and cook for 1 minute, until fragrant.

Step 3

Add the potatoes, Whole Kernel Corn (1 can) , and Celery (3 stalks) . Season with Salt (to taste) and Ground Black Pepper (to taste) and cook for 2 more minutes.

Step 4

Add the All-Purpose Flour (2 Tbsp) and stir until it completely coats the veggies.

Step 5

Add Milk (2 cups) and Vegetable Broth (2 cups) and bring to a boil. Keep heat at a simmer and cook for 20-25 minutes, until the potatoes are soft.

Step 6

While the soup cooks, add Bacon (4 slices) to a cold frying pan. Cook over medium-high heat until the bacon is cooked to your liking. Let cool, then roughly chop. Set aside some for garnish if desired.

Step 7

Once the potatoes are soft, mash some of them in the soup to thicken. Stir in the chopped bacon, and Distilled White Vinegar (1 Tbsp) . Season to taste with Salt (to taste) and Ground Black Pepper (to taste) .

Step 8

Serve your Loaded Potato Corn Chowder in bowls, topped with Sour Cream (to taste) , Scallions (to taste) , Shredded Cheddar Cheese (to taste) , and reserved bacon.