Recipe: Delicious Autumn Chowder

Recipe: Delicious Autumn Chowder Delicious, fresh and tasty.

Autumn Chowder. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute onion until tender. In a saucepan,cook bacon over med heat until crisp;remove to paper towels and reserve.

Remove from heat and add the corn, drained sweet potatoes, white beans, all spices and the flour, stirring to coat all ingredients.

Replace back on the heat and add the water, stirring until beginning to boil.

Reduce the heat to medium low before adding the milk.

You can cook Autumn Chowder using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Autumn Chowder

1. Prepare 1/2-1 pound of bacon (your choice on how much).

2. You need 1 of medium yellow onion, diced.

3. Prepare 3 cloves of garlic, minced (I use more because I love garlic).

4. You need 3 cups of chicken broth (or chicken soup base).

5. Prepare 3 cups of potatoes (I use red potatoes).

6. It’s 2 cups of carrots, sliced.

7. You need 1 cup of milk (I use 2%).

8. It’s 1 cup of heavy whipping cream.

9. It’s 2 cups of frozen corn.

10. It’s 1/8 tsp of celery seed.

11. You need 1/4 tsp of chili powder (optional).

12. You need 1/2 tsp of black pepper.

13. Prepare 2 cups of mexican shredded cheese.

14. You need 1 cup of shredded mozzarella cheese.

15. It’s 2 tbsp of all purpose flour.

16. Prepare to taste of Salt and pepper.

17. Prepare of Optional: parsley, sour cream, extra cheese and or extra bacon.

Stir and warm the chowder, not allowing it to boil again.

Autumn Chowder It's comfort in a bowl.

Autumn Chowder is full of vegetables, yet has a creamy, richness thanks to a bit of crispy bacon, milk, and freshly shredded cheddar.

My husband and two of the three kids gave it a thumbs up.

Autumn Chowder step by step

1. Cook bacon over medium heat. Until crisp. Dont over cook. Remove bacon and drain on paper towels. Wipe some of the grease out from the pan..

2. Then add onions and garlic to the same pot and cook over medium heat until softened, 3-4 minutes..

3. Stir in chicken broth, cooked bacon, potatoes and carrots. Put a lid on and simmer until veggies are tender about 15-20 minutes. Stir occasionally..

4. Stir in milk, heavy whipping cream, corn, chili powder, celery seed and pepper and heat until simmering. Meanwhile, toss shredded cheeses with flour in a bowl..

5. Take the pot off the heat. Slowly add cheese to the soup, stirring constantly until the cheese is melted..

6. Taste and season with salt and pepper. ➡️ note: if your soup is to thick, you can add more milk or stock to thin it out. Be sure to adjust the seasoning accordingly though..

7. Serve warm. Top with parsley, sour cream, garlic powder, onion powder, extra cheese or extra bacon..

The picky eater enjoyed the potatoes in it, though. 🙂.

How to Make Autumn Chowder ~ Delicious.

Prepare potatoes, and place in cold water until ready to use.

In a large stock pot, over medium heat, brown bacon, but not crispy.

Add chopped onion, bay leaves and cook until soft, but not brown.