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Bargain Autumn Chowder overstock.

You wrap up heating escallop Autumn Chowder applying 17 procedure moreover 7 including. Here is how you put it over.

process of Autumn Chowder

1. give 1/2-1 pound of bacon (your choice on how much).
2. Prepare 1 of medium yellow onion, diced.
3. Prepare 3 cloves of garlic, minced (I use more because I love garlic).
4. use 3 cups of chicken broth (or chicken soup base).
5. then 3 cups of potatoes (I use red potatoes).
6. You need 2 cups of carrots, sliced.
7. give 1 cup of milk (I use 2%).
8. This 1 cup of heavy whipping cream.
9. add 2 cups of frozen corn.
10. You need 1/8 tsp of celery seed.
11. then 1/4 tsp of chili powder (optional).
12. add 1/2 tsp of black pepper.
13. You need 2 cups of mexican shredded cheese.
14. then 1 cup of shredded mozzarella cheese.
15. add 2 tbsp of all purpose flour.
16. add to taste of Salt and pepper.
17. You need of Optional: parsley, sour cream, extra cheese and or extra bacon.

Autumn Chowder method

1. Cook bacon over medium heat. Until crisp. Don't over cook. Remove bacon and drain on paper towels. Wipe some of the grease out from the pan..
2. Then add onions and garlic to the same pot and cook over medium heat until softened, 3-4 minutes..
3. Stir in chicken broth, cooked bacon, potatoes and carrots. Put a lid on and simmer until veggies are tender about 15-20 minutes. Stir occasionally..
4. Stir in milk, heavy whipping cream, corn, chili powder, celery seed and pepper and heat until simmering. Meanwhile, toss shredded cheeses with flour in a bowl..
5. Take the pot off the heat. Slowly add cheese to the soup, stirring constantly until the cheese is melted..
6. Taste and season with salt and pepper. ➡️ note: if your soup is to thick, you can add more milk or stock to thin it out. Be sure to adjust the seasoning accordingly though..
7. Serve warm. Top with parsley, sour cream, garlic powder, onion powder, extra cheese or extra bacon..