Cheddar Corn Chowder with Bacon

Ingredients

• Bacon

  Raw, cured pork

  6 strip or 72g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Flour

  All Purpose - Giant

  ⅛ cup or 15g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Potato

  Flesh and skin, raw

  2 Potato small or 340g

• Cauliflower

  Raw

  1 head medium or 588g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  3 ½ cup or 476g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Cheddar cheese

  4 oz or 113g

Directions

1. In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
2. In the same pot, add onions and garlic. Sauté until onions are translucent, about 5 minutes. Stir in flour, turmeric, thyme, salt, and pepper, cooking for 1 minute.
3. Add broth, potatoes, and cauliflower. Bring to a boil, then simmer covered for 20 minutes.
4. Microwave 2/3 cup of corn with a splash of water until defrosted, about 1 minute.
5. Blend cauliflower, 1 cup soup, and warmed corn until smooth. Return to pot.
6. Add remaining corn, milk, and cheese. Simmer until cheese melts, about 3 minutes. Adjust salt if needed. Serve with bacon.

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