Cozy Corn Chowder
Utensils:
6 qt Roaster
INGREDIENTS:
- 2 TBSP Yogurt Butter (such as Brummel and Brown)
- 2 TBSP Extra-virgin olive oil
- 1 onion, diced
- 3 Celery Stalks, Diced
- 2 Carrots, Shredded
- 2 garlic cloves, minced
- 2 TBSP fresh Thyme leaves, chopped
- 2 TBSP fresh Basil, chopped
- 1/4 cup all-purpose flour
- 6 cups Chicken stock
- 2 cups half and half (or cream)
- 4 Golden Yukon potatoes, peeled and diced
- 6 ears corn
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
- Chopped Green Onion
- 6 Slices Turkey Bacon, cooked crispy, chopped
- Colby Jack Cheese, shredded
DIRECTIONS:
Heat the butter and olive oil over medium heat. Add the onion, celery, carrot, garlic, basil, and thyme and cook until the vegetables are soft, about 8 to 10 minutes. Sprinkle the flour over the vegetables and stir to coat everything well. Pour in the chicken stock and bring to a boil. Add the half and half and the potatoes, bring to a rolling boil; allow to boil for about 7 minutes until the potatoes break down.
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley. Ladle the soup into bowls; top with green onion, turkey bacon, and cheese. Serve with a small side salad and enjoy!
Share on Facebook