Corn Chowder

Name: Corn Chowder
Ingredients: 1 Tablespoon Olive Oil; 1 cup Fingerling Potatoes, Halved; 1 whole Shallot, Diced; 2 whole Celery Stalks, Diced; 1/2 whole Red Bell Pepper, Diced; 16 ounces, weight Bag Frozen Corn; 2 slices Bacon, Uncooked And Diced; 2 cups Fat Free Skim Milk; 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 teaspoon Onion Powder; 1 teaspoon Garlic Salt; 1 teaspoon Dried Rosemary; 1 teaspoon Fresh Thyme; 1/4 cups Grated Cheddar Cheese, To Serve

15 ingredients

2 steps

Ingredients

1 Tablespoon Olive Oil
1 cup Fingerling Potatoes, Halved
1 whole Shallot, Diced
2 whole Celery Stalks, Diced
1/2 whole Red Bell Pepper, Diced
16 ounces, weight Bag Frozen Corn
2 slices Bacon, Uncooked And Diced
2 cups Fat Free Skim Milk
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Onion Powder
1 teaspoon Garlic Salt
1 teaspoon Dried Rosemary
1 teaspoon Fresh Thyme
1/4 cups Grated Cheddar Cheese, To Serve

Directions

1

Heat olive oil in Dutch oven over medium-high heat. Add in the potatoes and cook for 2 or 3 minutes. Then add in the shallot, celery, corn, and red pepper, allow to cook for 5 minutes. Add in the bacon pieces and cook for another 2 minutes. Pour in the milk and add in all the spices; stir everything together. Cover the pot and let chowder simmer for 10 minutes. Make sure chowder doesn't boil or it will scald the milk.
2

Serve chowder in bowl and top with a little (or a lot) of cheddar cheese.