You can whip up this chowder in less than 15 minutes as you don’t have to worry about the cooking time of the potatoes. If you prefer not to use canned potatoes, leftover roasted, boiled, or even mashed potatoes can be used instead. Just add another 1/2 cup of chicken broth. The smokey flavor of the bacon, the sweetness of the corn and the freshness from the dill rounds out the flavor of this hearty soup beautifully.

• Ingredients:
• 1/2 cup onion, chopped
• 1/2 cup bacon, chopped
• 1 teaspoon olive oil
• 2 cans sliced potatoes (including liquid)
• 1 cup frozen corn
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chili powder
• 1 1/2 cups chicken broth
• 1 cup milk
• 1/2 cup flour
• 1 tablespoon dried dill or 1/2 cup fresh dill

directions

In a large saucepan, cook the onion and bacon in the oil over medium heat for 5 minutes until tender. Add the potatoes with the liquid, corn and seasonings and stir. Add the broth and bring to a boil. Reduce heat, cover and simmer for 10 minutes until flavours are combined. In a microwave safe bowl, heat the milk for 1  minute, whisk in the flour and blend together until smooth. Stir into the soup. Cok for 2-3 minutes until thickened. Sprinkle with dill and serve.

This recipe is an excerpt from the Easy Peasy Eats Cookbook.

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