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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from Lemony Thyme Ingredients:
1/4 lb bacon, cut across grain into 1/4 inch pieces |
1 small onion, diced |
3 -4 garlic cloves, minced |
1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand) |
1 tablespoon fresh parsley, chopped |
2 tablespoons flour |
1 cup frozen corn |
3 cups chicken broth |
1 cup milk or 1 cup cream |
salt & pepper |
2 scallions, thin sliced |
crispy crumbled bacon (to garnish) |
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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