Corn Chowder
Corn Chowder
This potato and corn soup should be a fall staple in every home!
Ingredients
- 8 sliced bacon, diced
- 2 Tbsp. butter
- 1 medium yellow onion, diced
- 1/4 c. flour
- 2 tsp. garlic, minced
- 5 c. water
- 1 - 32 oz. bag of frozen corn
- 1 lb. potatoes, diced
- 2 c. shredded cheddar cheese
- 1 c. heavy cream
- 1/4 c. Firebee Spicy Honey
- 1/4 tsp. thyme
- salt & pepper to taste
- chives - optional
Instructions
Step 1
Cook the bacon in a large pot until crispy. Remove and set aside for later.
Step 2
Add the butter to the pot and cook the onions until translucent, about 5 minutes at medium heat. Add in garlic and flour and cook for an additional minute.
Step 3
Add in water, whisking constantly, and increase the heat to medium high.
Step 4
Add the corn, potatoes, Firebee Spicy Honey, salt, pepper, and thyme. Stir and bring to a boil, then reduce heat to a simmer.
Step 5
Cook for 30 minutes, or until potatoes are tender. Add in the bacon, shredded cheese, and heavy cream, stirring until the cheese is melted.
Step 6
Serve hot, and top with chives and additional cheese if desired.
Enjoy!
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