Both light and hearty, this easy-to-make, low fat chowder is a great winter dish.
2 slices bacon, chopped
1 T olive oil
2 large onions, diced
2 cloves garlic, pressed
2 quarts chicken or vegetable stock or a combination of both
16 oz. frozen corn
3-4 medium potatoes, peeled and diced
2 cups milk
pinch of thyme
salt and pepper to taste
Chop the bacon and fry it out in a small frying pan. Heat the olive oil in an 8 qt. stock pot; fry the onions until golden; add the garlic and fry for 1 minute. Scoop the fried bacon bits out of the bacon grease with a slotted spoon and add them to the stock pot along with the potatoes. Toss the potatoes briefly, then add the corn and the stock. Add the thyme, salt and pepper.
Bring to a boil, then turn down the heat and simmer until the potatoes are tender (about 30 minutes). Add the milk and bring to a very low boil, adjust the seasonings, and serve.
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