Cheddar Corn Chowder with Bacon

Ingredients

• Bacon

  Raw, cured pork

  6 strip or 72g

• Onions

  Raw

  2 small or 140g

• Garlic

  Raw

  2 cloves, minced or 6g

• Flour

  All Purpose - Giant

  ⅛ cup or 15g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 ½ cup or 840g

• Potato

  Flesh and skin, raw

  2 Potato small or 340g

• Cauliflower

  Raw

  1 head medium or 588g

• Corn

  Yellow, whole kernel, frozen, microwaved

  16 oz or 454g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Cheddar cheese

  4 oz or 113g

Directions

1. Stove top directions
2. Place bacon in a large Dutch oven or heavy pot and saute over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
3. With the pot still over medium heat, add the onions and garlic and saute until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
4. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.
5. Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute.
6. Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot.
7. Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
8. Instant Pot directions
9. Press the saute button on an electric pressure cooker. Add the bacon and saute until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.
10. In the pressure cooker (still on saute), add the onions and garlic and saute until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.
11. Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom).
12. Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
13. Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish until just heated through, about 3 minutes.
14. Transfer the cauliflower, 1 cup of the soup and 2/3 cup warmed corn to a blender and blend until smooth. Transfer puree back to the pot and stir well.
15. Add the remainder of corn, milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.
16. Recipe by: Gina (source: https://www.skinnytaste.com/cheddar-corn-chowder-with-bacon/)