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Ingredients
  • One of the things I love most about this recipe is that it uses fresh sweet corn, which makes a huge difference in terms of flavor. If you don’t have access to fresh corn, you can feel free to substitute frozen or even canned corn. That being said, if you can find fresh corn it’s definitely worth it!
  • 12 oz. bacon
  • 1 red pepper, diced
  • 1 large onion, diced
  • ¼ c. all purpose flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 c. chicken broth
  • 4 c. fresh sweet corn
  • 3 c. russet potatoes, cubed
  • 1 c. heavy cream
  • ¼ tsp. cayenne pepper
  • In terms of chowders, this one is on the lighter side. If you prefer a thicker soup, you can achieve that by reducing the amount of chicken broth, using an immersion blender to puree some of the corn, or adding some instant potatoes until the soup is as thick as you’d like it.
Steps
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