Earthy Corn Chowder
with bacon and garlic and cheese bread
Ingredients
- Bacon
- Cream 18%
- Mild Cheddar
- Fresh Italian Parsley
- Yellow Onion(s)
- Yellow Potato(es)
- Cream Corn
- Garlic Clove(s)
- Chicken Broth Cube(s)
- Naan Bread
Necessary elements
pan, paper towels, pot with lid, baking tray, blender or hand mixer
1. Set the oven to broil. Peel and cut the potato into small cubes. Chop the onion, the garlic and the parsley.
2. Melt 1 2P | 2 3P tbsp. of butter in a pot over medium heat. Add the onion and half of the garlic and cook for 2 minutes. Add the potatoes, broth and 1.5 2P | 2.5 3P cups of water. Bring to a boil. Cover and simmer over medium low heat for 12-14 minutes until the potatoes are tender. Add the creamed corn and the cream. Cook for 3-4 minutes then remove from the heat. With a blender or a hand mixer, purée until smooth. Adjust seasonning.
3. Meanwhile, heat a pan over medium heat. Add the bacon and cook on both sides until crispy. Place on paper towels to absorb the excess oil. Crumble the bacon.
4. Place the naan bread on sheet pan. Garnish with garlic and cheese. Cook in the oven for 4-5 minutes then slice into strips. Garnish with half the parsley.
5. Garnish the corn chowder with bacon and parsley. Serve with the cheese and garlic bread. Bon appetit!