Corn Chowder
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Ingredients
- 2 slices turkey bacon
- 1 t. canola oil
- 2 onions, sliced
- 1 T. all purpose flour
- 20 oz frozer corn kernels
- 2 russet potatoes, peele and diced
- 3 fresh thyme sprigs
- 1/4 t. salt
- 1.4 t. pepper
- 6 c. chicken broth
- 1 c. fat free half and half
- fresh thyme for garnish
Instructions
- Cook Bacon in nonstick pan and set aside for garnish.
- Add onions and cook until softened (aout 6 minutes).
- Add flour and cook till flour is lightly browned (2 minutes).
- Transfer onion to cooker.
- Add corn, potato, thyme sprigs salt and pepper.
- Pour broth over vegetables.
- Cook 4-5 hours on high or 8-10 on low.
- Discard thyme sprigs.
- Pour half of soup into batches into a blender and puree.
- Whisk in half and half.
- Heat about 30 minutes.
- Garnish wit bacon and fresh thyme leaves (if desired.)
Notes
MAL - I added 1 teaspoonful of jalapeno.
- 2 slices turkey bacon
- 1 t. canola oil
- 2 onions, sliced
- 1 T. all purpose flour
- 20 oz frozer corn kernels
- 2 russet potatoes, peele and diced
- 3 fresh thyme sprigs
- 1/4 t. salt
- 1.4 t. pepper
- 6 c. chicken broth
- 1 c. fat free half and half
- fresh thyme for garnish
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