How about a soup you have to chew? Okay, probably not the most appetizing description, but when I think of chowder, that’s the first thought that enters my mind. It’s a soup with big chunks of veggies or meat, even bigger than a stew, covered in a rich, flavorful broth. Y-U-M!
This one happens to look like autumn in a bowl too. Those vibrant orange and yellow colors of the season, in a delicious meal that you can easily make after a long, busy day. Plus, it has bacon, and that just makes everything better.
Autumn Chowder Recipe
Ingredients
- 5 large carrots, sliced
- 1 medium white onion, minced
- 3 cloves garlic, minced
- 6-7 Yukon Gold potatoes, cubed
- 6 slices bacon, chopped
- 2 TBS butter
- 1 (32 oz.) box chicken broth
- 1 (14 oz.) can chicken broth
- 2 c. milk
- 1 TBS dried parsley, extra for garnish
- 3 c. shredded sharp cheddar cheese
- 2 TBS cornstarch
- 2 c. frozen corn
- Salt and Pepper to taste
Instruction
In a large stock pot, cook bacon until crisp. Remove with slotted spoon to paper towel. Reserve some for garnish. Add butter to pot. Saute onion, garlic, carrots and potatoes for about 5-7 minutes until onions are soft. Add chicken broth. Stir well. Cover. Bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes and carrots are fork tender. Add corn, milk, bacon and parsley. Stir well. Cook on low for about 5 minutes until heated through. In a bowl, combine cheese and cornstarch. Add to soup, stirring constantly. Increase heat to medium and stir until cheese melts. Reduce to low and cook until slightly thickened, about 5 minutes. Garnish with extra bacon and parsley.
