Creamy Corn and Bacon Chowder

🥘 Ingredients

• bacon
  6 strips
• butter
  2 tbsp
• cheddar cheese
  2 oz
• chicken stock concentrate
  2 packets
• corn
  1 c
• dried cranberries
  2 tbsp
• flour
  2 tbsp
• lemon
  1 unit
• milk
  1 c
• mixed greens
  4 oz
• naan bread
  2 flatbreads
• olive oil
  2.5 tbsp
• scallions
  4 stalks
• sour cream
  3 tbsp
• water
  2.5 c
• yellow onion
  1 unit
• yukon gold potatoes
  14 oz

🍳 Cookware

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

1. 

   1

   yukon gold potatoes yellow onion scallions lemon flour milk chicken stock concentrate bacon corn naan bread sour cream mixed greens dried cranberries cheddar cheese butter olive oil water

   yukon gold potatoes: 14 oz, yellow onion: 1 unit, scallions: 4 stalks, lemon: 1 unit, flour: 2 tbsp, milk: 1 c, chicken stock concentrate: 2 packets, bacon: 6 strips, corn: 1 c, naan bread: 2 flatbreads, sour cream: 3 tbsp, mixed greens: 4 oz, dried cranberries: 2 tbsp, cheddar cheese: 2 oz, butter: 2 tbsp, olive oil: 2.5 tbsp, water: 2.5 c
2. 

   2

   Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve, peel, and dice onions. Trim and thinly slice scallions, separating whites from greens. Halve lemon. Drain and rinse corn.
3. 

   3

   Heat a medium pan over medium-high heat. Add bacon and cook, flipping, until crisp, ⏱️ 8 minutes . Transfer to a paper-towel-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 minutes . Halve naan bread.
4. 

   4

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

   5

   Stir potatoes, chicken stock concentrate, and water into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, ⏱️ 15 minutes .
6. 

   6

   Once potatoes are tender, lightly mash in pot with a potato masher until chunky. Stir in corn and allow to warm through. Stir in half the sour cream. Taste and season with plenty of salt and pepper. Add a splash of water if soup is very thick.
7. 7

   Place mixed greens and dried cranberries in a large bowl . Add a squeeze or two of lemon juice and remaining 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 bread for dipping and salad on the side.