Colonial Corn Chowder

Ingredients:

• 4 slices thick-cut smoked bacon, chopped

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 medium Yukon Gold potatoes, peeled and diced

• 2 ½ cups fresh or frozen corn kernels

• 2 cups chicken broth (or vegetable broth for vegetarian option)

• 1 cup whole milk

• ½ cup heavy cream

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Render the Bacon:
   Heat the Nutri-Stahl 3 QT over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tbsp of fat in the pot.

2. Sauté the Aromatics:
   Add diced onion to the pot and cook in the bacon fat for 4–5 minutes until translucent. Add minced garlic and stir for 30 seconds until fragrant.

3. Add Veggies & Simmer:
   Add diced potatoes, corn, broth, and bay leaf. Bring to a gentle simmer. Cover the Nutri-Stahl pot and cook for about 15 minutes, or until potatoes are tender.

4. Add Dairy:
   Stir in milk and cream. Let it gently heat through for 5–7 minutes. Do not boil once dairy is added. Season with salt and pepper to taste.

5. Finish & Serve:
   Remove the bay leaf. Ladle chowder into bowls, top with crispy bacon and chopped parsley. Serve with warm crusty bread.