Creamy Corn and Bacon Chowder

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• bacon
  4 oz
• butter
  2 tbsp
• cheddar cheese
  ½ cup
• chicken stock concentrate
  2 unit
• corn
  13.4 oz
• dried cranberries
  2 oz
• flour
  2 tbsp
• lemon
  1 unit
• milk
  13.5 oz
• mixed greens
  4 oz
• naan bread
  4 unit
• olive oil
  2.833 tbsp
• paper towels
• pepper
• salt
• scallions
  2 unit
• sour cream
  1/2 c
• water
  2½ cups
• yellow onion
  2 unit

🍳 Cookware

• strainer
• medium pan
• baking sheet
• large pot
• potato masher
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice Yukon Gold potatoes into ½-inch pieces. Halve, peel, and dice yellow onion . Trim and thinly slice scallions , separating whites from greens. Halve lemon . Drain and rinse corn in a strainer .

   Yukon Gold potatoes: 24 oz, yellow onion: 2 unit, scallions: 2 unit, lemon: 1 unit, corn: 13.4 oz
2. 

   2

   Heat a medium pan over medium-high heat. Add bacon and cook, flipping, until crisp, ⏱️ 8-10 minutes . Transfer to a paper towels -lined plate. Place naan bread on a baking sheet ; drizzle with olive oil and season with salt and pepper . Bake on top rack until crisp, ⏱️ 6-8 minutes . Halve naan.

   bacon: 4 oz, paper towels, naan bread: 4 unit, olive oil: 2.833 tbsp, salt, pepper
3. 

   3

   Melt butter in a large pot over medium-high heat. Add onions and scallion whites. Cook, stirring, until softened, ⏱️ 4-5 minutes . Season generously with salt and pepper. Stir in flour and cook ⏱️ 1 minutes . Slowly pour in milk , a little at a time, until completely incorporated.

   butter: 2 tbsp, flour: 2 tbsp, milk: 13.5 oz
4. 

   4

   Stir potatoes, chicken stock concentrate , and water into pot. Season with pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about ⏱️ 15 minutes .

   chicken stock concentrate: 2 unit, water: 2½ cups
5. 

   5

   Once potatoes are tender, lightly mash in pot with a potato masher until chunky—some pieces should be crushed, but a few whole ones should still remain. Stir in corn and allow to warm through. Stir in half the sour cream . Taste and season with plenty of salt and pepper. TIP: Add a splash of water if soup is very thick.

   sour cream: 1/2 c
6. 

   6

   Place mixed greens and dried cranberries in a large bowl . Add a squeeze or two of lemon and 2½ tbsp olive oil. Season with salt and pepper; toss to combine. Crumble bacon. Divide soup between bowls. Dollop with remaining sour cream. Sprinkle with cheddar cheese , bacon, and scallion greens. Serve with naan for dipping and salad on the side.

   mixed greens: 4 oz, dried cranberries: 2 oz, cheddar cheese: ½ cup