tubs knorr® homestyle concentrated chicken stock, disolved in 1 1/2 cup hot milk
sm to med red potatoes, washed & unpealed
bag frozen corn, thawed
real bacon crumbles
shredded cheddar cheese
How To Make creamy loaded potato chowder
Dice potatoes into small bite sized cubes, set aside.
In a large pot, over med heat, melt both sticks of butter. Add garlic, onion & carrots. Saute 5-7 min, until tender.
Wisk in flour, cook another 2 minutes stirring constantly until well blended.
Slowly add hot milk with disolved chicken stock, stirring until blended.
Add potatoes & 3 cups of milk. Cook over med-low heat approx 20-30 min, until potatoes are soft, stirring often.
In a med skillet, heat olive oil. Add corn, bacon, salt & pepper. Saute over med heat approx 10 minutes.
When potatoes are fork-tender, add corn & bacon mixture, and 2 cups heavy cream.
Reduce heat to low, continue heating, stirring often for another 10 min.
Top individual bowls with shredded cheese.
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