Creamy Corn and Bacon Chowder

Name: Creamy Corn and Bacon Chowder with a Lemony Salad and Naan Toasts
Yield: 2 servings
Cuisine: Indian
Ingredients: 24 oz Potato; 2 Onion; 2 unit Scallions; 1 Lemon; 2 tbsp All-Purpose Flour; 13 1/2 oz Milk; 2 unit Chicken Stock Concentrate; 4 oz Bacon; 13.4 oz Corn; 4 Bread; 8 tbsp Sour Cream; 4 oz Mixed Greens; 2 oz Cranberries; 1/2 cup Cheddar Cheese; 2 tbsp Butter; 8 1/2 tsp Olive Oil; Salt; Black Pepper

with a Lemony Salad and Naan Toasts

By Recipe0 System

We couldn’t be prouda of this chowda! Our chefs have found the perfect spot between rich flavor and light, summery vibes in this soup recipe. The trick to striking that balance is gently mashing the potatoes into the milk-based broth, which creates a creamy, velvety consistency without feeling heavy. To keep things easy-breezy, there’s also a spring mix and cranberry salad on the side, plus toasty naan flatbreads.

Indian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

24 oz Potato
2 Onion
2 unit Scallions
1 Lemon
2 tbsp All-Purpose Flour
13 1/2 oz Milk
2 unit Chicken Stock Concentrate
4 oz Bacon
13.4 oz Corn
4 Bread
8 tbsp Sour Cream
4 oz Mixed Greens
2 oz Cranberries
1/2 cup Cheddar Cheese
2 tbsp Butter
8 1/2 tsp Olive Oil
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve, peel, and dice onions. Trim and thinly slice scallions, separating whites from greens. Halve lemon. Drain and rinse corn.
2

Heat a medium pan over medium-high heat. Add bacon and cook, flipping, until crisp, 8-10 minutes. Transfer to a paper-towel-lined plate. Place naan on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake on top rack until crisp, 6-8 minutes. Halve naan.
3

Melt 2 TBSP butter in a large pot over medium-high heat. Add onions and scallion whites. Cook, stirring, until softened, 4-5 minutes. Season generously with salt and pepper. Stir in flour and cook 1 minute. Slowly pour in milk, a little at a time, until completely incorporated.
4

Stir potatoes, stock concentrates, and 2½ cups water into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about 15 minutes.
5

Once potatoes are tender, lightly mash in pot with a potato masher until chunky—some pieces should be crushed, but a few whole ones should still remain. Stir in corn and allow to warm through. Stir in half the sour cream. Taste and season with plenty of salt and pepper. TIP: Add a splash of water if soup is very thick.
6

Place lettuce and cranberries in a large bowl. Add a squeeze or two of lemon juice and 2½ TBSP olive oil. Season with salt and pepper; toss to combine. Crumble bacon. Divide soup between bowls. Dollop with remaining sour cream. Sprinkle with cheddar, bacon, and scallion greens. Serve with naan for dipping and salad on the side.

From the same drawer

Related Recipes

Crunchy Curried Chickpea Bowls

medium

Vegan Mushroom & Potato Curry Bowls

medium

Spicy Coconut Curry Chicken Soup

medium

Creamy Tomato-Garlic Chicken Curry

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.