Potato Corn Chowder with Kale and Bacon
- 5 ears sweet corn, shucked
- 2 teaspoons olive oil
- 2 cups water
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 1/2 cups whole milk
- 1 - 2 cups chicken broth
- 1 large russet potato, peeled and cut into 1/2 inch cubes
- 1/2 - 1 teaspoon salt, or to taste
- 1/4 - 1/2 teaspoon pepper, or to taste
- dash cayenne pepper
- dash nutmeg
- 1 1/2 cups chopped kale
- cooked bacon, crumbled - for garnish
- Produce
- Celery, ribs (2)
- Garlic (3 cloves)
- Kale (1 1/2 cups)
- Russet potato, large (1)
- Sweet corn (5 ears)
- Yellow onion (1)
- Meat
- Bacon, cooked (1)
- Canned Goods
- Chicken broth (1 cups)
- Cooking & Baking
- Cayenne pepper (1 dash)
- Flour (1/4 cup)
- Nutmeg (1 dash)
- Olive oil (2 teaspoons)
- Pepper (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Drinks
- Water (2 cups)
- Dairy
- Butter (2 tablespoons)
- Whole milk (2 1/2 cups)
Preparation
Read recipe preparation on goodlifeeats.com
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Recipe Stats
Published September 18, 2012 (5 months ago).
260 people saved this recipe.
