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
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.
Place the butter and the onion in the bacon grease and saute for about 5 minutes.
STEP TWO
STEP TWO
STEP THREE
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
STEP FOUR
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