I love coming up with new ways to make yummy classic favorites. It’s my way of trying to sneak in “H” word foods. Yes, I’m talking healthy food. Kale. Corn. Celery. Onion. Those things that kids and some hubbies don’t always want to eat. If your family is like mine, then getting them to eat healthy is a challenge. If it were not a common challenge then there would not be spaghetti sauce with veggies hidden in them and commercials where “vegetables” are a forbidden, never mention word.
My potato bacon corn chowder is one such dish. I took this hearty and often times sinfully delicious and gave it a spin toward the healthier side with some added kale, celery and onion. Yet it still maintains its yummy, hearty goodness. And yes, my boys ate every mouthful in their bowls.
1 package of bacon
1 medium to large diced onion
1 cup of diced celery
2 cups of chopped kale
1 can of creamed corn
2 Italian sausage links, sliced in to rounds (optional)
4 to 5 cubed russet potatoes
20oz or two cans of beef broth, low sodium
1 tablespoon of fresh thyme
2 bay leaves
Pinch of course sea salt
Dash of black pepper
1 cup of cream
Shredded cheddar cheese, one small bag, for garnish
Putting It All Together:
1. Cook bacon in a large stock pot until crispy. Put the crisp bacon on a separate plate with a paper towel to absorb the grease. Let cool for later use. Crumble when cooled. Do not drain grease from the pot.
2. Add onion, celery and kale to the bacon grease. Cook on medium heat until kale is wilted and the celery and onion are translucent. About 5-6 minutes.
3. Add a quarter of a cup of the broth to the pot. Scrape the bottom of the pot to pull off the bacon remnants.
4. Add the remaining broth, potatoes, sausage, thymes, bay leaves, salt and pepper. Cook on high until the chowder boils. Add the can of creamed corn. Stir until well combined.
5. Reduce the heat to medium low heat, cover and cook the chowder until the potatoes are tender.
6. Add the cup of cream and heat for about 5 minutes.
7. Remove bay leaves. Serve in individual bowls. Garnish with shredded cheddar cheese and bacon crumbles.
All in all it was a pretty easy and fast meal to make. The longest part of the whole meal was the prep. Peeling, dicing and mincing took about 10 to 15 minutes. Much of the prep can be done in advance on a meal prep day or when you are chopping these ingredients for another meal. Total meal took about 30 minutes to cook for an all in time of 45 minutes. And I was busy cleaning up, setting the table and other odds and ends while it cooked. I love that it’s fairly hands off and allows me to get other things done while it cooks itself. To me those are the best meals!
If you give it a try, let me know what you think! And if you make any revisions that add to the health factor, I would love to know that too.
Until next post!