Corn and Potato Chowder

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“Adapted from Lemony Thyme”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven, brown bacon over medium-low heat. Reserve 2 Tbl. for garnish.
  2. Add onion, garlic, and potato and saute until onions are tender.
  3. Add parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
  4. Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly.
  5. Reduce to low heat and simmer 8-10 minutes until potatoes are tender.
  6. Season with salt & pepper.
  7. Serve in bowls, top with scallions and reserved crispy bacon.

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