Corn Chowder
Servings: 6
Equipment
- 1 Dutch oven
Ingredients
- 3 slice Uncured bacon Chopped
- 1 Onion Chopped
- 2 Zucchini Chopped
- 2 Carrot Chopped
- 4 Sweet mini peppers Diced
- 2 Organic potatoes peeled and cubed
- 1 tsp Garlic powder
- 1 tsp Pink himalayan salt
- 1 tsp Onion powder
- 1/2 tsp Cayenne powder
- 2 tbsp All-purpose einkorn flour
- 1 cup Whole milk
- 32 oz Organic chicken broth
- 2 Corn on the cob cut off of the cob
Instructions
- On a stove top over medium heat, plact the dutch oven. Add in the 3 slice Uncured bacon chopped. Let cook stirring frequently 6-8 minutes.
- Add in the 1 Onion chopped, 2 Zucchini chopped, 2 Carrot chopped, 4 Sweet mini peppers and 2 Organic potatoes chopped. Let cook 10 minutes again stirring frequently.
- Add in the 1 tsp Garlic powder, 1 tsp Pink himalayan salt, 1 tsp Onion powder, 1/2 tsp Cayenne powder. Stir until evenly coated.
- Whisk together 2 tbsp All-purpose einkorn flour and 1 cup1 cup Whole milk. Pour oven vegetables and let simmer until thickened.
- Pour in 32 oz Organic chicken broth and bring to a low boil. Add in the 2 Corn on the cob cut off the cob.
- Reduce heat to low and place the lid on. Let simmer 30 minutes.
- Serve immediately.
Notes
- To freeze, let cool to room temperature. Place in a freezer safe container or ziploc. I love using large mason jars to store soup.
- To thaw, place in the refrigerator the night before you are going to use.