Ingredients
- 2 pound red potatoes (quartered)
- 1/2 medium yellow onion (chopped)
- 1-2 stalks chopped celery
- (OPTIONAL) 1-2 carrots chopped small
- 4 garlic cloves (minced)
- 1 can whole corn, 1 can creamed corn
- 32oz chicken stock/broth
- ½ pound bacon (crisply cooked and crumbled)
- Salt/Pepper/(Family Pepper - optional)
Instructions
- Heat dutch oven with 2tbsp-ish of olive oil
- Cook onions and celery until onions are soft
- (OPTIONAL) Add carrots
- Add garlic (press is fine!) and cook until fragrant
- Add the two cans of corn _with the liquid_
- Add potatoes and stock
- Cook until potatoes are soft
- With an Immersion Blender, blend about 50% of the solids (this helps it get the appropriate chowder texture)
- Taste and season with salt and copious pepper
- Serve with crumbled bacon on top
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