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.
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
1. 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.
2. Add onions, celery, and parsley to bacon oil over low-medium heat approximately 15 minutes or until the onions are translucent.
3. Add carrots and potatoes. Season with garlic and garlic salt.
4. Add chicken broth until vegetables are fully covered and heat until it starts to boil. Cook until potatoes are soft, about half an hour.
6. 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.
8. Serve hot and enjoy! Serve with your favorite crackers and/or toasted sourdough bread.