A delicious, creamy potato chowder – and so easy to make!

Prep
20 mins
Cook
30 mins
Serves
6
Ingredients
10
Keep screen awake while cooking

Equipment

  • Large saucepot
  • Blender

Ingredients

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  • 1.5 lbs Little Potatoes
  • 9 oz bacon
  • 6 oz corn niblets (canned)
  • 1/2 large red onion
  • 2 cloves garlic
  • 2 cups chicken broth
  • 1 cup light cream
  • (To taste) salt and pepper
  • (To taste) cayenne pepper
  • 1/4 cup fresh cilantro

Instructions

  • Step 1

    Cut bacon into small strips and cook them in a large pot. Set aside.

  • Step 2

    Dice the onion and the two garlic cloves, and cook in bacon fat.

  • Step 3

    Dice potatoes (approx. 1.5 cm) and add them to the large pot.

  • Step 4

    Add chicken broth and cook for 20 minutes, until the potatoes are fully cooked.

  • Step 5

    Add the bacon and the corn niblets. Cook for another five minutes.

  • Step 6

    Put half of the soup into a blender, blend.

  • Step 7

    Return to rest of soup in the pot and add the cream. Mix well and heat until warm.

  • Step 8

    Season to taste. Garnish with cilantro and cayenne pepper.