Easy, Cheesy Corn Chowder with Bacon


6 Strips bacon, chopped

1 Cup yellow onions, chopped

2 Garlic cloves, crushed

2 Tablespoons flour

1/4 Teaspoon turmeric

1 Teaspoon fresh thyme leaves

1 1/2 Teaspoons sea salt

Black pepper

3 1/2 Cups low sodium chicken broth

2 Small Yukon gold potatoes, diced

16 Oz frozen white corn

1 Cup whole milk

1/2 cup shredded cheddar cheese

Cook bacon in a large soup pot over medium heat, until crispy.
Remove bacon and drain on a paper towel.
Set aside.
In the pot add onions and garlic, saute 5 minutes.
Sprinkle in flour, add turmeric, thyme,
salt and pepper, to taste.
Cook 1 minute, stirring constantly.
Add broth and potatoes, stir with a wooden spoon, scraping the pot.
Bring to a boil then decrease to simmer, cover and cook 20 minutes.
Heat 2/3 cup of corn with water in the microwave 1 minute.
Put 1 cup of soup and corn to a blender and blend. Pour puree back into the pot.
Add the rest of the corn, milk and cheese.
Mix and simmer for 3 minutes.
Serve with bacon pieces.
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