Cheesy Cowboy Chowder

Cheesy Cowboy Chowder

Serves 6

6 slices Bacon, chopped

3tbsp Butter

1 medium Onion, chopped

2tsp Himalayan Pink Salt

2tsp Black Peppercorn, freshly ground

2tsp Garlic Powder

3tbsp all purpose Flour

4c Chicken Broth

3 large Russet Potatoes, peeled, cut into 1in cubes

2C shredded Cheddar

1/4c Heavy Cream

4c frozen Corn

4 Green Onions, thinly sliced, divided

Cook bacon and set aside

Add butter and onion to a large pot over medium heat. Season with 1/4tsp pink salt, 1/4tsp black pepper, 1/4tsp garlic powder. Cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring constantly, until lightly toasted, 1 minute.

Pour broth and add potatoes and remaining 1 3/4tsp of pink salt, 1 3/4tsp black pepper, 1 3/4tsp garlic powder. Bring to a boil; reduce heat to medium-low and simmer, stirring a few times, until potatoes are just tender but not falling apart, about 8-10 minutes.

Gently, stir in cheddar and heavy cream, stirring u til cheddar melts. Stir in corn, half the cooked bacon, and half the green onions. Simmer just until corn is heated through, about 1 minute.

Garnish with bacon and green onions before serving.