Smoky Corn Chowder

Name: Smoky Corn Chowder
Ingredients: 3 slices bacon, chopped; 2 onions, chopped; 1 garlic clove, smashed; 2 potatoes; 3 cups chicken stock; 2 cups corn kernels; 2 cups broccoli florets; 1 cup milk (I use 2%); 12 teaspoon salt; 14-12 teaspoon cayenne pepper; 12 cup light cheddar cheese, shredded

11 ingredients

12 steps

Ingredients

3 slices bacon, chopped
2 onions, chopped
1 garlic clove, smashed
2 potatoes
3 cups chicken stock
2 cups corn kernels
2 cups broccoli florets
1 cup milk (I use 2%)
12 teaspoon salt
14-12 teaspoon cayenne pepper
12 cup light cheddar cheese, shredded

Directions

1

In a saucepan, cook bacon over medium heat for about 5 minutes or until crisp.
2

Drain fat from pan.
3

Add onions and garlic.
4

cook, stirring occasionally for 5 minutes or until softened.
5

Meanwhile, peel and cube potatoes.
6

Add to pan along with half of the chicken stock; bring to boil.
7

Reduce heat to medium low; cover and simmer for 10 minutes or until potatoes are tender.
8

Using potato masher or hand blender, mash several times to break up about half of the potatoes.
9

Add remaining stock, corn and broccoli; simmer for about 6 minutes or until broccoli is bender.
10

Reduce heat to low.
11

Stir in milk, salt and pepper; heat through but do not boil.
12

Sprinkle each serving with cheese.