Potato & Corn Chowder

You’re five ingredients and minutes away from a hearty, crowd-pleasing dinner. The secret ingredient? Bacon!

What You’ll Need

• 1 heaping cup whole wheat pastry flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• ½ cup olive or avocado oil

• ⅓ cup brown sugar + 1 Tablespoon honey

• 1 small apple, grated with juiced reserved

• ½ cup grated carrot, parsnip or butternut squash

• ½ cup grated zucchini or beets

• ⅓ cup raisins, soaked in hot water & drained

How to Make It

1. In a large pot or dutch oven, cook bacon until crisp. Transfer to paper towels to drain. Reserve 3 Tablespoons of bacon fat in the pot & discard the rest.

2. Add chicken stock, potatoes, corn and ⅔ of the green onion to the pot. Stir well and bring to boil. Reduce heat to a simmer and cook until potatoes are softened ~10 minutes.

3. While soup cooks, chop or crumble the bacon into small bite-sized pieces.

4. Remove from heat. Using an immersion blender, roughly blend soup until it’s creamy and thickened, but not completely pureed.

5. Return the pot to medium heat, and stir in the bacon, allowing it to heat up. Add salt & pepper to taste.

6. Serve, topped with additional green onions, cheese & sour cream.