Corn Chowder
3 slices thick cut bacon, diced
1 large yellow onion, diced
1 stalk celery with leaves, finely diced
1 tsp minced garlic
1 Tbsp Alchemy Herbed Pepper
½ tsp Alchemy Himalayan Pink Salt
3 cups chicken or vegetable stock
3 Yukon Gold potatoes, washed and cubed
15 oz can creamed corn
15 oz can whole kernel corn, not drained
1 cup cream
Heat a Dutch oven over medium heat. Add diced bacon. Saute for 3-4 minutes as it renders. Add onion, celery, garlic, and Alchemy Herbed Pepper. Saute for another 3-4 minutes until veggies are tender. Add 1 cup chicken stock to deglaze pan (scraping all the brown bits from bottom of pan. Add potatoes, salt, and remaining chicken stock. Bring to a boil then reduce heat to simmer. Simmer for 10-12 minutes until potatoes are tender. Add both types of corn and cream. Mix well. Heat through but do not bring to a boil. Adjust seasoning and serve.
