Corn Potato Chowder

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 6 cups fresh corn kernels
• 2 leeks, chopped (enough for two cups)
• 2 minced garlic cloves
• 1/2 cup diced onion
• 1 zucchini, chopped (enough for about 1 cup)
• 3 potatoes, chopped (enough for about 2 cups)
• 3 cups chicken broth
• 1/2 cup whipping cream
• 1/4 teaspoon cayenne pepper
• fresh chives, chopped (about 2 tbsp.)
• 5 roma tomatoes

Recipe

• 1 saute the bacon in a large pot or deep skillet over medium-high heat until crisp and brown. transfer bacon (using slotted spoon) to paper towels to drain. once the bacon cools, chop the bacon (or chop before cooking - up to you).
• 2 add corn, leeks, garlic cloves, onion, zucchini, potatoes to the bacon drippings and saute for about 5 minutes.
• 3 add the 3 cups of chicken broth to the sauteed vegetables and simmer uncovered over medium heat until vegetables are tender - about 20 minutes.
• 4 transfer 3 cups of the soup to a blender and puree until smooth.
• 5 return the puree to the soup in the pot/skillet. stir in cream and cayenne pepper.
• 6 bring the chowder to a simmer and thin it with more broth if it's too thick.
• 7 season to taste with salt and pepper. ladle the chowder into bowls and sprinkle with chopped tomatoes, bacon and chives.