Creamy Corn & Potato Chowder
UPS showed up with my engagement present from Bestie, a Le Creuset Dutch oven, just in time to make dinner! So excited to join the Le Creuset enamel cast iron cult! When picking the color at Williams-Sonoma she literally asked “Which will photograph better?” and had to further clarify that I was a blogger, so this was important! (Apparently it was the oddest question the associate had ever been asked!) Ocean blue-grey looks pretty good through the lens, don’t ya think?
A summer friendly soup. Adapted from Weight Watcher’s Summer Corn, Bacon, and Potato Chowder.
- About 5 smallish russet potatoes or 3 big ones
- 1 Bell Pepper Diced (I used Red)
- 1 Medium Size Onion Diced (Vidalia was perfect)
- 1 Can Corn (Also good with creamed corn or frozen corn)
- 2-3 Cups 2% Milk (enough to get your potatoes swimm’in)
- 1 tsp. salt
- 1/2 tsp.. black pepper
- 1/4 hot sauce
- 6 pieces cooked turkey bacon
- Cooking Oil (I just switched to Coconut Oil, so good and same price as EVOO)
1. Wash and pierce your potatoes, then cook them in the microwave. Time will depend on your microwave, I used my potato sensor.
2. In the bottom of a Dutch oven or a nonstick stock pot on medium heat 1 tsp. of oil. Add your diced onion, pepper, and drained corn. Sauté for about 10 minutes on medium heat.
3. Get your bacon pan ready to go, and get the bacon going so it will be ready to crumble on top at the end.
4.When the potatoes are cooked dice them roughly.
5. When the veggies are tender, add the potatoes, milk, and seasonings, bring to a simmer. Once simmering cover and cook for 10-20 minutes. When done I smushed the potatoes a bit to make it more creamy.
6. Top with crumbled bacon and a bit of scallion.
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