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Ingredient
Autumn Chowder
Introduce
Ingredient
1/2-1 pound
bacon (your choice on how much)
2 cups
carrots, sliced
1 cup
milk (I use 2%)
1 cup
heavy whipping cream
2 cups
frozen corn
1/8 tsp
celery seed
1/4 tsp
chili powder (optional)
1/2 tsp
black pepper
2 cups
mexican shredded cheese
2 tbsp
all purpose flour
to taste
Salt and pepper
Cooking instructions
* Step 1
Cook bacon over medium heat. Until crisp. Don't over cook. Remove bacon and drain on paper towels. Wipe some of the grease out from the pan.
* Step 2
Then add onions and garlic to the same pot and cook over medium heat until softened, 3-4 minutes.
* Step 3
Stir in chicken broth, cooked bacon, potatoes and carrots. Put a lid on and simmer until veggies are tender about 15-20 minutes. Stir occasionally.
* Step 4
Stir in milk, heavy whipping cream, corn, chili powder, celery seed and pepper and heat until simmering. Meanwhile, toss shredded cheeses with flour in a bowl.
* Step 5
Take the pot off the heat. Slowly add cheese to the soup, stirring constantly until the cheese is melted.
* Step 6
Taste and season with salt and pepper. ➡️ note: if your soup is to thick, you can add more milk or stock to thin it out. Be sure to adjust the seasoning accordingly though.
* Step 7
Serve warm. Top with parsley, sour cream, garlic powder, onion powder, extra cheese or extra bacon.
Note: if there is a photo you can click to enlarge it
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bacon (your choice on how much)
medium yellow onion, diced
garlic, minced (I use more because I love garlic)
chicken broth (or chicken soup base)
potatoes (I use red potatoes)
carrots sliced
milk (I use 2%)
heavy whipping cream
frozen corn
celery seed
Chili powder, optional
Black pepper
Mexican shredded cheese
shredded Mozzarella cheese
all purpose flour
Salt and pepper
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