Member Recipe: Izak Lazarowski

Lazarowski's One Pot Corn Chowder Recipe:

• 1/2 pound bacon, diced
• 1 large yellow onions, diced
• 1/2 tsp thyme, ground
• 1/2 tsp cumin, ground
• 1/8 tsp turmeric, optional for color
• 4 large white potatoes, washed, skins on and cubed
• 6 cups chicken stock, homemade, chicken base with water, or 4-6 bouillon cubes with water to taste
• 3 Tbsp cornstarch
• 6 Tbsp cold water
• 2 cups heavy cream or half and half
• 4 cups corn kernels, fresh, frozen or canned and drained
• 1/2 tsp fresh black pepper, ground

Directions:

1. In large stockpot, fry bacon until cooked and crispy. Place bacon on paper towel to cool. Set aside.
2. Cook onions until crisp-tender using bacon fat in place of cooking oil, all in the same pot.
3. Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through.
4. In small glass, dissolve cornstarch in cold water.
5. Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quickly. Keep stirring.
6. On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
7. Add corn, bacon and black pepper, stir and remove from heat.
8. Serves 4 - 6 or more.