This is a combination of two Corn & Potato Chowder recipes that I found on various websites. I adapted them to suit our taste.
Corn & Potato Chowder
2-1/2 cups corn (frozen or canned)
2 cups diced potatoes, cut into 1/2-inch cubes
1 tablespoon butter
1/4 cup onions, finely chopped
3 cups reduced-sodium chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half and half
1 tablespoon minced garlic
1/2 package diced thick cut bacon (chopped)
1 tablespoon herbs de Provence
1/4 teaspoon cayenne powder
1 teaspoon minced fresh parsley
Chives and Grated Sharp Cheddar as Garnish (optional)
Salt and Pepper to taste
1. Simmer potatoes, bacon, onions and garlic in broth, water and butter until tender and the bacon is fully cooked.
2. When potatoes are tender, add half and half, corn and seasonings. Continue to simmer on medium low for 15 - 20 minutes. Soup should reduce and thicken. Season with salt and pepper to taste.
3. Sprinkle with Cheddar and chives.
Yields 6 Servings
The Creative Cook