Corn and Potato Chowder Chef John Recipes

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Corn and Potato Chowder

"Rich, creamy soup, great with sandwiches on homemade bread or all by itself."

Ingredients :

6 slices bacon, cut into 1 inch pieces
1 onion, chopped
4 stalks celery, sliced thin
2 potatoes, peeled and diced
2 1/2 (15 ounce) cans whole kernel corn
3 quarts water
2 cups non-dairy creamer
2 teaspoons onion powder
1 teaspoon chicken bouillon powder
7 tablespoons all-purpose flour
1 cup water
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 5M	Ready in : 55M

Render bacon in a skillet and set aside.
In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.