A delicious, creamy potato chowder – and so easy to make!
- Large saucepot
- 1.5 lbs Little Potatoes
- 9 oz bacon
- 6 oz corn niblets (canned)
- 1/2 large red onion
- 2 cloves garlic
- 2 cups chicken broth
- 1 cup light cream
- (To taste) salt and pepper
- (To taste) cayenne pepper
- 1/4 cup fresh cilantro
Cut bacon into small strips and cook them in a large pot. Set aside.
Dice the onion and the two garlic cloves, and cook in bacon fat.
Dice potatoes (approx. 1.5 cm) and add them to the large pot.
Add chicken broth and cook for 20 minutes, until the potatoes are fully cooked.
Add the bacon and the corn niblets. Cook for another five minutes.
Put half of the soup into a blender, blend.
Return to rest of soup in the pot and add the cream. Mix well and heat until warm.
Season to taste. Garnish with cilantro and cayenne pepper.