ONE ORDER OF CHOWDA, COMIN’ RIGHT UP!
(I really really really miss Boston and can’t wait until we can all travel again and fulfill our upset little travel bug hearts)
- 4 – 5 slices of bacon, cut into small chunks**
- 2 tbsp of unsalted butter
- 1 yellow onion, diced**
- 2 cloves of garlic, minced**
- 1/4 cup of flour
- 1/4 cup of dry white wine
- 5-6 cups of chicken/veggie broth
- 4-5 small yellow potatoes, cut into 1/2in pieces **
- 2.5 cups of frozen corn
- 1/4 tsp of dried thyme
- 1/4 tsp of Old Bay seasoning
- 1/4 tsp of paprika
- 1 cup of heavy cream
- fresh green onions, garnish
- cheddar cheese, garnish
** prep beforehand for easy assembly
In a large soup pot on medium-high heat, fry the bacon pieces until browned and crispy for about 5-8 minutes. Using a slotted spoon, remove the bacon from the pot and let it drain on some paper towel to remove excess oil. Reserve about a tablespoon of bacon fat in the pot.
Add the butter to the bacon fat (duh) and saute the onions on medium heat for a few minutes until they become fragrant and translucent. Next, add the garlic and cook for about a minute.
Add the white wine to deglaze the pan and scrape up any bacony-bits that may have been left behind. Once the alcohol has cooked off, add the flour to the pan and stir regularly, seasoning to taste with salt and pepper.
Next, using a whisk, add the broth to the pot slowly while whisking to break up the roux. Add the diced potatoes, dried thyme, old bay, paprika and stir together. Allow the mixture to come to a boil and then allow to simmer on low heat until the potatoes are fork-tender for about 15-20 minutes. In the last 5 minutes, add the frozen corn to heat through.
Using a ladle and blender, transfer about 3 cups of the soup and blend well. Re-add to the main soup pot and slowly stir in the heavy cream, bringing back up to a boil until thickened and creamy. Season once more to taste and serve hot!! & garnished with cheddar cheese, fresh green onions, and that crispy bacon.
As always, peace and good eats!