Corn Chowder Recipe
As part of my gluten-free grain reintroduction, I made this delicious corn chowder. If you have no idea what I mean by a reintroduction, I've been doing a very slow roll Whole30 reintro after my January Whole30. I've spent the last month and a half isolating and reintroducing specific foods and food groups back into my diet to observe how they effect me. I used this completely scrumptious corn chowder as my corn reintro and it was delish!
It's a simple one-pot meal that is sure to please all involved. Enjoy!
Ingredients:
- 1 bag of frozen sweet corn
- 2 cups (or more) of potatoes, cut into bite-sized pieces. I used baby fingerling potatoes.
- 6-8 slices of bacon, chopped into bite-sized pieces
- 1/2 white onion, diced
- 1 tablespoon garlic, minced
- 3 cups chicken or veggie broth/stock
- Salt, to taste
- Black pepper, to taste
- Parsley (optional)
- Ghee (optional)
Instructions:
- In a stockpot, fry up the bacon. Remove when finished. Note: You can drain the fat or leave it in, it's up to you!
- Turn heat to medium and add onions to pot and cook until translucent.
- Add black pepper, potatoes, sweet corn, and garlic to pot and cook for a few minutes until brown bits begin to form on the bottom of the pot.
- Turn the heat up to high and add in the broth, scraping the bottom of the pot to get up all the delicious brown bits!
- Cover and cook on medium low heat for about 20 minutes or until potatoes are fork tender. Note: At this point, your broth should have reduced a bit and it should have a thicker consistency. If you want it even thicker, turn the heat up and cook it uncovered for a few extra minutes.
- Serve and top it with the fried bacon, parsley, ghee, salt and enjoy!
This corn chowder is definitely a crowd pleaser!
With love,
Emily
