Tuesday, September 25, 2012

Cheesy Potato Bacon Chowder

It's just about that time of year again!  Time to roll out the dutch oven and set some soups and stews to simmerin' on the stove.  I decided to rehearse a little this evenin' and tossed this little ditty together.  One thing I love about making soup is that it gives me opportunity to clean out the veggie drawer.  Don't worry, I don't use anything that's past it's time.  I DO use whatever I have on hand that sounds good.  For example, I used baby carrots in this recipe rather than regular sized carrots because that's what I had.  I also actually prefer the size of baby carrot slices.  Anyway, I better get this written down before I forget what I did.  Here you go!  :-)


1/2# Applewood Smoked Bacon, chopped
1/2 of a large Onion, diced
3 stalks of Celery, diced
15-20 Baby Carrots, sliced (or 2 regular sized carrots)
1/4 C. Whole Wheat Flour
1T. Garlic Powder
1t. Smoky Paprika
Salt and Pepper to taste
3C. Lo-Sodium Chicken Broth
2C. 2% Milk
1/2C. Fat-free Half n' Half
2 Russet Potatoes, diced
1 10oz. bag Frozen Corn, divided
1C. Colby Jack Cheese, shredded

In a large dutch oven, cook bacon until almost crisp.  Turn off the stove and remove bacon from pot with a slotted spoon to a paper-towel lined plate or bowl to drain.  Add onion, celery, and carrots to the bacon drippings in the dutch oven.  Saute' until soft.  Add flour, garlic powder, paprika, and salt and pepper to vegetables and cook a minute or two.  Carefully stir in chicken broth, milk, and half n' half.  Stir in potatoes and half of the frozen corn.  Bring to a boil and simmer covered for about 20 mins., until the potatoes are soft.  With an immersion blender, puree the soup to desired consistency.  Adjust seasonings.  Stir in cooked bacon and remaining corn.  Add cheese 1/2 cup at a time and stir until melted.  Serve.  Garnish with more cheese, chives, or bacon if desired.  A dollop of Greek yogurt is also good.

Comfort Food!

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