Blog post five: Corn Chowder

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1. Directions

2. Sizzle the bacon in a large pot until crispy and golden.

3. Melt in the butter, then toss in the onion—cook until soft and fragrant.

4. Add the peppers for color and the potatoes for heartiness; stir well.

5. Sprinkle flour over the mix and stir to coat everything.

6. Pour in the chicken stock, bring to a simmer, and cook 20 minutes until the potatoes are tender.

7. Stir in the ham and sweet corn, letting the flavors mingle.

8. Pour in the half & half and let the chowder simmer another 15 minutes until creamy.

9. Finish with a heaping handful of cheese, stirring until smooth and melty.

10. Taste, season, and serve up a cozy bowl of comfort!

1. Ingredients

2. 2 slices bacon, sliced

3. 1 medium onion, chopped

4. 2 Tbsp butter

5. 1–2 peppers, chopped

6. 3 potatoes, diced

7. 1 Tbsp flour

8. 2 cups chicken stock

9. 1 cup cubed ham

10. 10.8 oz frozen corn or kernels from 4 cobs

11. 1 cup half & half

12. 1 heaping cup shredded cheese (Pepper Jack & Monterey Jack, or your favorite)