On blustery cold winter days, there is nothing better than a steamy bowl of homemade soup to keep you and your family warm and toasty.
Mosaic Potato Corn Chowder
Equipment
- 1 large Dutch oven
Ingredients
- 8 slices thick cut bacon, cut into very small pieces
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 1 leek white part only, cleaned, cut into thin slices
- 1/2 carrot, diced
- 1 stalk celery, diced
- 2 teaspoons Greek seasoning
- 1 teaspoon dried thyme
- 1 Knorr chicken bouillon cube
- 2 teaspoons medium peri peri sauce
- 6 cups chicken broth
- 2 russet potatoes, peeled and diced
- 1 1/2 cups frozen corn
- 1 cup whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For mosaic garnish: finely diced red bell pepper, crisp bacon crumbles, finely shredded cheddar cheese, thinly sliced green onions and a few drops of peri peri sauce
Instructions
- Place olive oil in a large Dutch oven. Add bacon. Cook over medium-high heat until bacon is crisp. Reduce heat to low and add onions, leek, carrot and celery. Stir and continue to cook for 1 minute.
- Add Greek seasoning and thyme. Crumble the Knorr chicken bouillon cube into the mixture.
- Add peri peri sauce, chicken broth and potatoes. Stir and increase heat to medium.
- When the soup starts to simmer, reduce heat to low and cook, stirring until potatoes are tender, 10-15 minutes. Add corn, whipping cream, salt and pepper. Stir and continue to cook for 1 more minute.
- Keep warm until service. Garnish each bowl of soup with finely diced red bell pepper, crisp bacon crumbles, finely shredded cheddar cheese, thinly sliced green onions and drizzle with peri peri sauce.
