A delicious, creamy potato chowder – and so easy to make!
Equipment
- Large saucepot
- Blender
Ingredients
- 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
Instructions
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Step 1
Cut bacon into small strips and cook them in a large pot. Set aside.
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Step 2
Dice the onion and the two garlic cloves, and cook in bacon fat.
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Step 3
Dice potatoes (approx. 1.5 cm) and add them to the large pot.
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Step 4
Add chicken broth and cook for 20 minutes, until the potatoes are fully cooked.
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Step 5
Add the bacon and the corn niblets. Cook for another five minutes.
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Step 6
Put half of the soup into a blender, blend.
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Step 7
Return to rest of soup in the pot and add the cream. Mix well and heat until warm.
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Step 8
Season to taste. Garnish with cilantro and cayenne pepper.
