With the recent weather in Indiana being in the below zero temperatures, it is perfect soup weather. I have been wanting to make a chowder for quite some time. After a trip to Trader Joe’s and a purchase of their frozen Langostino tails, I knew exactly what I wanted to do with them. This was a perfect cure to help us defrost.
Ingredients:
5 slices of bacon
1 yellow onion, chopped
1 bunch of parsley (leaves only), minced
2 stalks celery, chopped (about 1 cup)
2 carrots, chopped (about 1 cup)
3 large red potatoes, cubed (about 2 cups)
1/2 tsp garlic powder
1/2 tsp garlic salt
1 cup corn
3-4 cups low sodium chicken broth
1 bag of frozen cooked Langostino, thawed and chopped
1 cup heavy cream
1 Tbsp flour
cracked pepper to taste
Directions:
- Heat a large deep saucepan to medium heat. Place bacon in pan and sauté bacon. Once bacon is cooked, about 5 minutes. Remove cooked bacon, crumble, then return to pot.
- Add onions, celery, and parsley to bacon oil over low-medium heat approximately 15 minutes or until the onions are translucent.
- Add carrots and potatoes. Season with garlic and garlic salt.
- Add chicken broth until vegetables are fully covered and heat until it starts to boil. Cook until potatoes are soft, about half an hour.
- Add corn and Langostino and bring to a boil.
- Heat the heavy cream in a microwave safe bowl, once hot add the flour and stir until fully incorporated. Add cream and flour mixture to boiling soup. Stir to combine and thicken.
- Cook until thoroughly heated.
- Serve hot and enjoy! Serve with your favorite crackers and/or toasted sourdough bread.
