A seasonal dish just in time for Fall!

8 slices bacon
3 tbs vegetable oil
2 tbs butter
1 large onion chopped
6 cloves garlic, chopped
6 tbs all-purpose flour
6 cups chicken broth
1 lb. Yukon gold potatoes, scrubbed and cut into ½” cubes
6 large poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 ½ cups)
1 bag frozen corn kernels, thawed
1 cup heavy cream
2 cups shredded Gouda
Salt and freshly ground pepper, to taste

Original recipe found at: www.fromachefskitchen.com

  1. Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel lined plate. Crumble when cool.
  2. Heat oil and butter over medium-high heat in the same Dutch oven. Add the onion, reduce heat to medium-low and cook 7-8 minutes or until softened. Stir in the garlic and cook briefly. Approximately 15 seconds.
  3. Add the flour and cook 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender.
  4. Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda and cheese and stir until cheese has melted.
  5. Add half the bacon, reserving the remainder for garnishing the chowder.
  6. Season to taste with salt and black pepper.
  7. Garnish with crumbled bacon and serve with Cracked Pepper Mini Croccantini crackers!
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