Corn Chowder
Ingredients
8 slices bacon, diced (do not add, use as garnish)
2 Tbsp unsalted butter
1 medium yellow onion, diced
1/4 cup GF flour
2 cloves garlic, minced
5 cups chicken broth or vegetable broth
4 cups corn
1 lb. red potatoes, sliced into 1/2 inch pieces
1/4 tsp dried thyme
1/4 tsp smoked paprika
salt and black pepper, to taste
1 cup milk or heavy cream
1 cup shredded cheddar
sprinkle with chives
Instructions
Cook bacon about 5-8 minutes, or until bacon is crisp.
Add 1 Tbsp of bacon grease in a pot. Add butter and melt over MED heat.
Add diced onions and cook about 5 minutes, until soft and translucent. Add garlic and flour and cook about 1 minute, stirring often.
While whisking, pour in broth/water and increase heat to MED-HIGH. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.
Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork-tender.
Use a blender to blend about half the soup until smooth. Stir the blended soup back into the pot.
Add in cream, cheese, and about half the chives. Stir in and heat through.
Serve sprinkled with remaining chives and cooked bacon pieces, if desired.
SLOW COOKER DIRECTIONS:
Cook bacon in a skillet. Add all ingredients (except half and half and chives) to a 6 qt or larger slow cooker. Stir well, cover, and cook on LOW for 7-8 hours.
Use a blender to blend about half the soup then add back to the slow cooker.
Stir in cream, cheese, and chives, cover and cook another 10 minutes or so to heat through.
