Corn, potato and onion chowder

Corn, potato and onion chowder. Make this corn chowder as hot as you would like. Photo courtesy/FOODLAND ONTARIO

If you plan to puree the soup for a smooth texture, don't worry about dicing and chopping the vegetables too finely.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: four to six

3 slices bacon, cut into 1/2-inch pieces

2 onions, finely chopped

1 jalapeno pepper, cored, seeded and finely diced

4 cups sodium-reduced chicken broth

5 cups corn kernels

3 potatoes, peeled and cut into 1/2-inch cubes

1 1/2 tsp chopped fresh thyme

1 tomato, seeded and finely diced

1/4 cup sour cream (optional)

In large saucepan, cook bacon over medium heat until browned and crisp, about five minutes. With slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbsp of the bacon fat.

Add onions and jalapeno pepper to pan; cook, stirring, until onions are very tender, about five minutes. Add broth, corn, potatoes and thyme; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until potatoes are tender, about 15 minutes.

For smooth texture if desired, puree with immersion blender or in food processor.

Garnish each serving with bacon, tomato and sour cream (if using).

Corn potato and onion chowder

~ Recipe courtesy of Foodland Ontario