Soup season has officially arrived, and we're diving right in with a recipe that's bound to warm your soul. This Creamy Potato Corn Chowder, expertly crafted by one of Tender Belly's fans, is a celebration of flavors and textures. With Tender Belly Uncured Bacon stealing the spotlight, this comforting chowder is elevated to a whole new level.
1 8oz package of Tender Belly Uncured Bacon, cut into 1/4 pieces
1 large onion, diced small
Half a bunch of celery, diced small (reserve leaves and light-colored center pieces)
2 whole carrots, small diced
8 large garlic cloves, sliced thinly
4 small or 2 large russet potatoes, small to medium diced
3 cups total of frozen corn (or fresh if available)
1 32oz container unsalted chicken stock
1 cup half and half
1 tsp dried thyme
2 tsp Better than Bouillon Chicken Base
2 tsp Better than Bouillon Vegetable Base
Chives for garnish
Tillamook Medium & Sharp Cheddar for garnish
Start by rendering the bacon pieces, reserving about 3 Tbsp of the fat.
In the rendered bacon fat, sauté onions, celery, and carrots until the onions turn translucent. Add garlic and sauté for a few more minutes until fragrant. Season with salt and pepper.
Add stock, thyme, chicken/vegetable base, potatoes, and corn. Bring to a simmer. Cover and simmer on low heat for 30 minutes.
Chop the reserved celery leaves and add them to the soup along with half and half. Simmer for an additional 5 minutes, allowing the flavors to meld.
Garnish the chowder with Tillamook Medium & Sharp Cheddar, bacon lardons, and fresh chives. Ladle the warm chowder into bowls and enjoy the heartwarming goodness.
Our heartfelt thanks to the Tate's Food & Q who shared this recipe with us, proving once again that when quality ingredients meet passion, the result is nothing short of extraordinary. So, cozy up and savor this bowl of warmth – because every spoonful tells a story of delicious comfort.
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