Corn and Veggie Chow-DUH

OK, OK, OK while this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder. I used so many different types of vegetables, which is what I had on hand. But the more the better! Use what you love!

Be sure to cut them all up about the same size; I did about twice the size of the corn kernels to make everything look all pretty and symmetrical. It’s so easy, you’ll wish it was soup weather all year round.

While this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder.

• 2 sllices bacon (diced; optional for topping)
• cheese (optional; for topping)
• 1/2 yellow onion (diced)
• 1 clove of garlic (minced)
• 1-2 cup corn (I used two ears of corn and cut them off the cob, but use what you have; fresh, canned or frozen)
• 2 carrots (peeled and diced)
• 2 potatoes; with or without the skin (diced)
• 1/2 red pepper (diced)
• 1/2 green pepper (diced)
• 2 celery stalks (diced)
• salt, pepper, thyme, basil, paprika, red pepper flakes (to taste; add any additional seasonings you want)
• 3 cups water, chicken or vegetable stock
• 1.5 cups whole milk
• 1 Tbsp flour

1. Cook the bacon in a large saucepan or stock pot until crispy and set aside on some paper towels to drain excess fat; we’ll use this as a topping! The bacon I used didn’t produce much fat, but drain all but 1T of fat to cook the onions over medium heat until translucent; about 5 minutes; add garlic and stir until fragrant; about 30 seconds.

2. Add the rest of your veggies, water (or broth), seasonings and stir to combine. Whisk together the milk and flour, then add the mixture to the soup. This will help thicken the soup without adding more milk or heavy cream.

3. Bring to a rapid boil, turn down the heat and allow to come to a low boil for 10-15 minute or until the potatoes are cooked through; it will start to thicken, but you can also add a little more corn starch or arrowroot powder to thicken it up more to suit your tastes. In the last few minutes, I took about 1-2cups of soup, blended it up until smooth and creamy and added it back to the pot… this will add even MORE creamy goodness!

4. At this point, you can go wild, add some cheese, more seasonings, chopped up chicken, BACOOOOOOON. Whatever you want, man. Just enjoy it.

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