Creamy Corn Chowder

Ingredients

• •4 slices bacon
• •24 oz corn kernels
• •¼ cup flour
• •½ teaspoon ground pepper
• •½ teaspoon ground turmeric
• •1 teaspoon kosher salt
• •1 cup half-and-half
• •1 Tbsp olive oil
• •1½ pounds inch potatoes
• •1 cup sharp natural cheddar cheese
• •2 tablespoons butter
• •8 cups vegetable broth
• •1 cup onions

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From pickfreshfoods.com — read the original

1. 1In a large stockpot over medium heat, add olive oil.
2. 2Add the onions and saut until onions are soft and translucent. In a small bowl combine the flour, salt, pepper, and turmeric.
3. 3Add the butter to the onions. Once melted stir in the flour mixture and cook for 2-3 minutes.
4. 4Whisk in the vegetable broth.
5. 5Add potatoes, bring to a boil, reduce heat and cook over medium heat for 20 minutes, or until the potatoes are tender.
6. 6While the potatoes are cooking, cook the bacon (stovetop or microwave) until crisp. Cool and dice into small pieces, set aside. Stir in the corn to the soup, cook for 3 minutes.
7. 7Lastly, add the half-and-half and the cheese. Cook for 5 more minutes, until the cheese is melted.
8. 8Serve soup and top with bacon.