Smoky Harvest Pesto, Corn & Potato Chowder
Adapted from Midwest Foodie Blog
Ingredients- 6 strips bacon, diced
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/3 cup flour
- 8-10 cups chicken stock (or chicken broth)
- 3 pounds Russet or Yukon gold potatoes, diced into 3/4″-1″ pieces
- 3 (15-ounce) cans creamed corn
- 1 bag frozen roasted corn
- 1/2 jar Red Pepper Pesto
- 3 cups heavy cream
- 1 bay leaf
- 8oz sharp cheddar cheese, shredded
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
- sliced green onion for garnish
Instructions
- Heat a large pot over medium-low heat. Add diced bacon and cook, stirring occasionally, until crisp. Remove the bacon and set it aside, leaving the drippings in the pot.
- Add diced onion and sauté, stirring occasionally, until softened and fragrant.
- Add minced garlic, Italian seasoning, chili powder, paprika, garlic powder, onion powder, and a pinch of salt and pepper. Stir and cook briefly until fragrant.
- Sprinkle flour over the mixture and stir, cooking briefly to coat the vegetables.
- Pour in a splash of chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Add to crockpot set to Medium or High.
- Add diced potatoes, corn, heavy cream, pesto, and the remaining chicken stock. Season with more salt and pepper. Stir to combine, then add a bay leaf.
- Cover and cook on medium for six hours or high for 3 hours.
- Add cheese and stir until melted
- Stir in a splash of balsamic vinegar and the crispy bacon, reserving some for topping if you like.
- Serve hot, garnished with the reserved bacon and sliced green onions.
- Enjoy!
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