The Best cheesy cowboy chowder For Dinner

The Best cheesy cowboy chowder For Dinner

This cheesy cowboy chowder is soon-to-be your new go to weeknight dinner for those cooler summer nights. Enjoy lakeside or on the back patio for a delicious evening. 

INGREDIENTS
6 slices bacon, chopped
3 tbsp. butter
1 medium onion, chopped (about 2 c.)
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
3 large Russet potatoes, peeled and cut into 1" cubes (about 5 c.)
2 tsp. McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend


DIRECTIONS
In a large pot, cook bacon over medium, stirring occasionally, until crisp, about 8 minutes. Remove bacon to a plate, discard any oil in pot, and wipe pot with paper towel. 
Return pot to medium heat, then add butter and onion. Season with ¼ teaspoon of McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring constantly, until lightly toasted, 1 minute.
Pour in broth and add potato and remaining 1 ¾ teaspoons McCormick Himalayan Pink Salt, Black Pepper, Garlic Blend. Bring to boil; reduce heat to medium-low and simmer, stirring a few times, until potatoes are just tender but not falling apart, about 8 to 10 minutes.
Gently, stir in cheddar and heavy cream, stirring until cheddar melts. Stir in corn, half the cooked bacon, and half the green onion. Simmer just until corn is heated through, about 1 minute.
Serve warm, topped with remaining bacon and green onion, and more cheddar, if desired.

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