Yumminess! Learnt about this 6 years ago and it’s still on our menu!

– 4 cups of chopped potatoes, preferably a sturdy kind such as red potatoes or Yukon Gold,

– Three cups of fresh or thawed corn kernels – Four cups of chicken stock

1 teaspoon of dried thyme

– Black pepper, 1/2 teaspoon

salt, 1 teaspoon (or more to taste) and heavy cream, 1 cup

To top it all off, some chives or green onions

What to do:

The first step is to crisp the bacon in a pan over medium heat, creating a scent that evokes early morning country meals. While transferring the bacon to the slow cooker, be sure to reserve a little bit of the cooking liquid.

2. Saute the onion in the same skillet until it becomes translucent. When almost done, add the garlic and sauté until it releases its aromatic aroma.

Third, add the bacon and stew for a few hours over low heat. While carefully caring to a fragile garden, add the corn, potatoes, chicken stock, thyme, pepper, and salt, stirring gently to mix.

4. Reduce heat to low and simmer chowder for seven to eight hours, or until potatoes are soft as a marshmallow.

5. When the time comes, whisk in the heavy cream and put it in the oven to reheat. As different harvests provide different flavors, taste and adjust the spice accordingly.

6. In the presence of kind people who value a home-cooked dinner, serve the chowder hot with a sprinkle of chives or green onions and the sides of your choice.

Alternatives and Hints: – Incorporate chopped spinach or kale into the chowder during the final half hour of simmering for a verdant chowder.

– A Swap out the heavy cream with high-quality unsweetened coconut milk if dairy isn’t welcome in your house. The result will be a creamy texture that’s uniquely yours.

PAID LISTING

The chowder, like many nostalgic trinkets, improves with age, so feel free to preserve any leftovers in the fridge if you’re lucky enough to have some. Restore it to its former splendor by adding a dash of stock while reheating.