Potato Corn Chowder with Bacon & Leeks
Thick and comforting potato corn chowder with crispy bacon is a perfect cool weather supper.
Servings: 8 people
Calories: 435kcal
Ingredients
- 12 ounces bacon diced
- 2 tbsp butter unsalted
- 5 tbsp flour
- 2 cups leeks rinsed and finely sliced (about 1 large)
- 32 oz chicken stock
- 2 lbs yukon gold potatoes cut into 1/2 inch pieces (about 3 or 4 large)
- 2 cups corn
- 2 cloves garlic minced
- 3 cups whole milk
- 1 tsp salt
- 1.5 tsp black pepper
- 2 tbsp parsley chopped (optional)
Instructions
- In a stock pot over medium heat, cook the bacon until very crispy. Remove from pan and reserve 1 tbsp bacon fat. Set bacon aside.
- Melt butter and add bacon fat. Add leeks and cook until soft. Like onions, leeks will cook down quite a bit.
- Add flour to make a roux. Let this cook out for a few minutes until it starts to turn a golden blond color.
- Add chicken stock and whisk to combine.
- Add potatoes, corn, garlic and pepper.
- Simmer for 20 minutes, or until potatoes are cooked through. (Potatoes should not fall apart)
- Add bacon and milk simmer an additional 5 - 10 minutes.
- Garnish with fresh herbs.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 47g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 1233mg | Fiber: 4g | Sugar: 10g