Corn and Potato Chowder |
"Rich, creamy soup, amazing with sandwiches on homemade bread or all by way of itself."
Ingredients :
- 6 slices bacon, cut into 1 inch portions
- 1 onion, chopped
- 4 stalks celery, sliced thin
- 2 potatoes, peeled and diced
- 2 1/2 (15 ounce) cans complete kernel corn
- three quarts water
- 2 cups non-dairy creamer
- 2 teaspoons onion powder
- 1 teaspoon chook bouillon powder
- 7 tablespoons all-cause flour
- 1 cup water
- salt and pepper to flavor
Instructions :
Prep : 15M | Cook : 5M | Ready in : 55M |
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- Render bacon in a skillet and set aside.
- In a stockpot add the water, onion, celery and potatoes. If favored, upload 2 chopped carrots. Boil until gentle. Add the non-dairy creamer, stirring continuously. Add the corn, onion powder, chook soup base, salt, pepper and cooked bacon.
- Bring mixture to a boil. Whisk collectively the flour and the 1 cup water and slowly upload this combination, stirring continuously. Cook over medium heat till slightly thickened. Ladle into bowls and serve.
Notes :
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