Potato Corn Chowder

 Kids rating: 4 stars

my rating: 4 stars

Greg's rating: all the stars in the sky

• ▢6 strips (uncooked) bacon cut into small pieces
• ▢3 Tablespoons butter unsalted or salted will work
• ▢1 medium yellow onion chopped 
• 3 large garlic cloves minced
• ▢⅓ cup all-purpose flour 
• ▢2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” 
• ▢4 cups chicken broth 
• ▢2 cups milk 
• ▢2/3 cup heavy cream 
• ▢1 ½ teaspoon
• ▢1 teaspoon ground pepper
• ▢1/4 - 1/2 teaspoon ancho chili powder
• ▢2/3 cup sour cream 
• 2 cups frozen corn
• 8 oz cheddar cheese (medium or sharp), cut into small cubes

• Chives, and additional sour cream and bacon for topping optional

Instructions

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and add corn and sour cream, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Place cheese cubes on the bottome of each bowl, before ladling in the soup. Top with bacon crumbles, additional sour cream and chives, if desired.