CHEESY CORN CHOWDER 

This Cheesy Potato Corn Chowder is one of the most comforting soups I have ever had the pleasure of eating. 

- Baby Gold Potatoes - Butter - Red Bell Pepper - Bacon  - Onion 

INGREDIENTS

INGREDIENTS

STEP ONE 

In a large Dutch oven cook bacon until crispy. Remove it from the pan and place it on a paper towel to drain. When it’s cool, crumble into bits.

Lined Circle

Place the butter and the onion in the bacon grease and saute for about 5 minutes.

STEP TWO 

STEP THREE

Add in the quartered potatoes, diced red pepper, and chicken stock.

Bring to a boil and reduce the heat a bit. Cover the pot with a lid and simmer for about 10 minutes, or until the vegetables are tender.

STEP FOUR

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