corn chowder

hot flash cook

Hot Flash Cook Corn Chowder

serves 4

ingredients

• 2 tablespoons extra-virgin olive oil

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• 1 medium onion, diced
• 3 celery stalks, diced
• 4 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced

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• 4 cups Chicken Bone Broth

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• ¾ cup unsweetened Greek yogurt plus ¼ cup whole milk

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• 2 slices bacon, chopped
• 1 tablespoon whole-wheat pastry flour or cornstarch

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• Salt and black pepper to taste
• 1 teaspoon dried thyme

method

1. Cook bacon in a large pot until crispy; remove and set aside.
2. In the same pot, warm olive oil and sauté onion and celery until softened, about 5 minutes.
3. Sprinkle flour over vegetables and stir for 1 minute.
4. Add bone broth, diced potato, parsnip, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
5. Whisk Greek yogurt and milk together in a small bowl. Stir into the pot slowly, then add thyme. Simmer gently for 3–5 minutes (do not boil).
6. Season with salt and pepper. Garnish with bacon and serve hot.