CORN AND POTATO CHOWDER
4 large Russet potatoes, cubed
3 cup red potatoes, cubed
3-4 cups chicken broth (enough to cover potatoes completely)
1 cup pearl onions, peeled and chopped
1 tablespoon minced garlic
1/2 package diced turkey bacon, chopped
1/2 cup butter substitute (like I Can't Believe It's Not Butter)
2 cups frozen corn
1 can cream corn
1 cup pearl onions, peeled and chopped
1 tablespoon minced garlic
1/2 package diced turkey bacon, chopped
1/2 cup butter substitute (like I Can't Believe It's Not Butter)
2 cups frozen corn
1 can cream corn
1/2 cup fat free sour cream
1 cup fat free half and half cream
1 tablespoon herb de Provence (A combination of herbs typically including basil, fennel, lavender, marjoram or mint, rosemary, savory, sage, and thyme.)
1-2 tsp course ground pepper
1/2-1 tsp. cayenne powder
1 tsp. parsley
Chives and Grated Sharp Cheddar as Garnish (optional)
Salt to Taste
1 cup fat free half and half cream
1 tablespoon herb de Provence (A combination of herbs typically including basil, fennel, lavender, marjoram or mint, rosemary, savory, sage, and thyme.)
1-2 tsp course ground pepper
1/2-1 tsp. cayenne powder
1 tsp. parsley
Chives and Grated Sharp Cheddar as Garnish (optional)
Salt to Taste
Cube potatoes, onions, and bacon in even pieces. Simmer potatoes, bacon, onions and garlic in the chicken broth and butter until tender and the bacon is fully cooked.
When potatoes are tender, add sour cream, half and half, corn and seasonings; continue to simmer on medium low for 15-20 minutes or until it is reduced to desired thickness.
Season with salt and pepper to taste.
When potatoes are tender, add sour cream, half and half, corn and seasonings; continue to simmer on medium low for 15-20 minutes or until it is reduced to desired thickness.
Season with salt and pepper to taste.
