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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cheesy Cowboy Chowder Recipe

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This recipe for Cheesy Cowboy Chowder is from The LeBaron/Castillo Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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
2 c. shredded cheddar, plus more for serving
1/4 c. heavy cream
4 c. frozen corn, divided
4 green onions, thinly sliced, divided

Directions:
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve warm, topped with remaining bacon and green onion, and more cheddar, if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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