Potato Bacon Chowder

Adapted from: Shauna Moon

Serves: 6

Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:

340 g (12 oz) bacon, 1" pieces

2 cups red potatoes, cubed into 1/4-1/2" pieces (6-12 mm)

1 cup onions (chopped finely)

1/2 cup flour or GF-flour alternative

950 ml (4 cups) vegetable broth

227 g (8 oz) frozen or canned corn

1/2 tsp ground black pepper

1/2 tsp thyme

1 tsp salt

1 cup sour cream

This is one of those homely soups that, despite the time to prep and cook, is actually quite simple and can be left alone. The sour cream gives this soup a lighter cream base than whipping cream and a bit of a bite to offset the moody bacon and soft potatoes. 

Use red potatoes vs. bakers potatoes (flavour). If you have a Trader Joe's near you, use their applewood smoked bacon. It is *chef kiss*, and that's coming from a pescatarian. Speaking of food choices, this is one recipe I cheat with meat for. It can be made without, but I thought I'd leave this recipe in its most pristine condition for my fellow bacon-loving omnivores. If you make it meat-free, leave a comment and tell me what you think! 

Ingredients:
340 g (12 oz) bacon, 1" pieces

2 cups red potatoes, cubed into 1/4-1/2" pieces (6-12 mm)

1 cup onions (chopped finely)

1/2 cup flour or GF-flour alternative

950 ml (4 cups) vegetable broth

227 g (8 oz) frozen or canned corn

1/2 tsp ground black pepper

1/2 tsp thyme

1 tsp salt

1 cup sour cream

Directions:
1. In a large soup pot or dutch oven, cook the bacon over medium heat until just brown and crispy. 

2. Add potatoes and onions and cook, covered, until potatoes are tender when pierced with a fork (15-20 minutes). 

3. Mix in the flour until thoroughly absorbed. Then stir in the broth and bring to a boil. 

4. Add corn, pepper, thyme, and salt. Reduce to a simmer and stir occasionally (5 minutes).

5. Remove the soup from the heat, add sour cream, stir well, and serve immediately.