Home made corn chowder
  • 6 unpeeled medium potatoes ( about 1½ lb), cut into ½-inch cubes
  • 1 carrot, peeled and cut into ½ inch pieces
  • 1 stick of celery, finely chopped
  • 3 cups of vegetable broth
  • 2 cloves of garlic crushed
  • ¼ tsp of cracked black pepper
  • 1½ cups fresh corn
  • ⅓ cup chopped and red bell pepper
  • ⅓ cup of all-purpose flour
  • 1 cup milk
  • 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
  • 1 container (6 oz) Greek yogurt
  • 3 tbsp chopped fresh cilantro
  • 4 medium spring onions, finely chopped
  • Kosher Salt to taste
  • 2 slices of bacon, cooked and crumbled. (Optional - omit if you are a vegetarian.)
  1. Preheat the oven to 400ยบ F, and cook the bacon on a rack for about 10 minutes until done. Remove and place on paper towels. When cool, crumble and set aside.
  2. Place the potatoes in a saucepan over medium heat. Add water and a bit of salt just to cover and cook until the potatoes are fork tender. Drain and reserve 1 cup of potatoes and mash them.
  3. Stir the mashed potatoes back into the remaining potatoes in a saucepan, along with vegetable broth, crushed garlic, salt, pepper, corn and red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
  4. In small bowl, mix the flour into the milk and whisk until well combined; stir into the potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until it has melted.
  5. Remove the mixture from the heat; stir in the Greek yogurt, cilantro and chopped green onions. Garnish with the crumbled bacon and serve.
Recipe by The Gardening Cook at https://thegardeningcook.com/home-made-corn-chowder/