Special Diets

Corn and Potato Chowder

• From: Washington State Potato Commission

Ingredients

• 4 slices bacon

• 1 1/2 cups chopped onion

• 1/2 cup chopped carrot

• 1 tsp chopped fresh thyme

• 2 cups frozen corn kernels

• 3 cloves garlic, minced

• 2 cups low-sodium chicken broth

• 12 oz red potatoes

• 3/4 cup half and half

• 1 8.5 oz can creamed corn

• 1/2 tsp salt

• 1/4 tsp black pepper

A satisfying meal all in one bowl—perfect for busy weeknights!

Directions

• Chop two slices of the bacon. Over medium-high heat, heat a large saucepan or Dutch oven.
• Add the sliced bacon and cook until crisp, turning slices occasionally, 5 to 6 minutes. Move sliced bacon to paper towel and set aside.
• Add onion, carrot, thyme, and rest of bacon to pan. Cook, stirring occasionally, until vegetables are softened, 6 to 7 minutes. Stir in the corn kernels and garlic. Cook for 4 minutes.
• Meanwhile, scrub potatoes with vegetable brush under cold running water, cut into ½ -inch cubes. Add potatoes, broth, half-and-half, and corn to pan with onion mixture.
• Heat until simmering, and then reduce heat to medium low. Cover and simmer until the potatoes are tender, 12 to 14 minutes; stir in salt and pepper.
• Carefully pour two cups of the potato mixture into a blender and purée. Return purée to the pan and stir. Divide among bowls and crumble two slices of reserved, sliced bacon over each.