Roasted Corn, Potato, and Bacon Chowder
This creamy, chunky, stew has a classic, rich flavor and takes so little effort (plus, it just requires one pot, so clean-up is a breeze). This recipe came to us through a soup competition held by the town of Chevy Chase, MD and this entry, from 10-year-old Aryaman and his mom Aditi Lall, was a hit! Scramble recipe tester Jennifer Grosman said, “It got a thumbs up from all 4 of us, which is a rarity.”
Ingredients
- 8 oz. bacon (turkey, pork, or meatless)
- 1 yellow onion chopped about 2 cups
- 1 red, orange, or yellow bell pepper diced, or use 3 carrots, finely diced
- 1/4 cup whole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed)
- 1 1/2 lbs. Yukon Gold potatoes peeled (if desired) and diced
- 1 lb. frozen roasted corn kernels or use regular frozen corn
- 1/4 tsp. salt or use Old Bay seasoning, or more to taste
- 1/4 tsp. black pepper or use cayenne pepper for a spicier option
- 4 cups reduced-sodium chicken or vegetable broth (or use any variety)
- 1 cup half and half
- 1/2 cup chopped fresh cilantro, chives, or basil optional
Instructions
- In a large stockpot or Dutch oven, cook the bacon over medium-low heat until it is browned and crisp, about 10 minutes.
- When the bacon is cooked, let about 1 Tbsp. of grease remain in the pot, and transfer the bacon to a paper towel-lined plate, to drain away most of the bacon grease. Chop or crumble the bacon when it is cooled, and set it aside.
- While the bacon cools, raise the heat under the stockpot to medium and sauté the onions and peppers until they are tender, 6 – 8 minutes.
- Add the flour to coat the vegetables and cook them for 2 – 3 more minutes.
- Add the potatoes, corn, salt, black pepper, and broth.
- Cover the stew and bring it to a boil, reduce the heat and simmer it for about 20 minutes, stirring occasionally, until the potatoes are fork tender.
- Stir in the half and half, heat it through, and add the bacon (alternatively, top the stew with the bacon at the table if you have family members who don’t eat bacon or you want the bacon to stay crispy). Serve it immediately, sprinkled with the fresh herbs, if desired, or refrigerate it for up to 3 days.
Slow Cooker Directions
- Cook the bacon as directed. In a medium-sized bowl, whisk the flour with 1/4 cup of the broth to make a slurry. Add it to the slow cooker with the bacon, the rest of the broth, and all the remaining ingredients except the fresh herbs, and stir well to combine. Cook on low for 7 - 8 hours or on high for 4 hours. Serve topped with fresh herbs, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Cook and chop the bacon and refrigerate, chop the onion, dice the bell pepper, peel (if desired) and dice the potatoes and store submerged in water to prevent browning, chop the fresh herbs if using (do not chop the basil in advance), or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Use Old Bay or other seafood or Cajun seasoning instead of the salt and/or cayenne instead of the black pepper, serve it with Old Bay and extra cayenne. Squeeze in a little fresh lime juice. Drizzle in hot pepper sauce, such as Tabasco.
Tip: Bacon grease solidifies when it cools so don’t pour it down your drain (it can cause clogs). Instead, pour the grease into an empty can, jar, or yogurt container and stick it in the fridge until it’s solid. Once solid, you can then dispose of it. If you’d prefer, you can use the leftover bacon grease to sauté onions, garlic, or other vegetables. It adds a delicious smoky flavor to the food.
Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 9g, 14%; Saturated Fat: 4g, 19.5%; Cholesterol: 21mg, 7%; Sodium: 307mg, 13%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 4g, 16.5%; Sugar: 5g; Protein: 9g
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