It has been super cold and I’ve been hibernating. I like to stay snuggled up on my sofa in comfy clothes and eating comfort food. In an effort to stay away from carb-heavy foods, my comfort food craving has translated into lots of soups. I needed to use up some things in my fridge and I had several potatoes lying around, so this was the soup I chose for a cold Sunday night. It comes together very quickly and surely warms you up!
you will need:
4 slices thick cut bacon, diced
¼ cup unsalted butter
2 cloves garlic, minced
1 onion, diced
2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 ½ cups milk, or more, as needed
2 medium or 4 small russet potatoes, peeled and cubed
¾ cup cooked ham, diced (I used Honeybaked)
salt and pepper, to taste
Cook bacon with preferred method and set aside.
Melt butter in a large stockpot over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme and cook until fragrant, about 2 minutes more.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2 minutes.
Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in ham and season with salt and pepper. If the chowder is too thick, add more milk as needed.
Serve immediately topped with diced bacon.
time: 30 minutes
from: Damn Delicious