Southern Chowder for a Cold Winter Night's Supper

Lately, Northwest #Florida has been hit with a bout of #cold weather dipping well below #freezing. So, Ken decided to do a #Southern #chowder by raiding his freezer. Are you ready for some Southern chowder for a cold winter night's supper?7

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KEN'S SOUTHERN CHOWDER

1 lb. (454 g) #Hog #jowls or Thick Cut #Bacon, Cut Into Lardons
6-8 ears of Corn, Kernels Cut Off Cob and Cob Scraped
2 lg. Potatoes, Peeled and Diced
24 oz. (680 g) Frozen Seasoning Blend
#Cayenne Pepper Powder, to Taste
1 TBSP Onion Powder
1 TBSP Garlic Powder
1 TBSP @McCormickVideos Peppercorn Medley Grinder
2 TBSP Lawry's Seasoned Salt
32 oz. (907 g) Chicken Broth
1 pt. (473 ml) Heavy Whipping Cream
1/2 c. Corn Starch
1 TBSP Dry Ranch Dressing Powder
1/2 TSP Cajun Seasoning
Water, As Needed

On medium heat, in a large pot, render out the lardons of pork until brown and crispy. Remove the meat from the oil, raise the temperature to high, and fry out the frozen seasoning blend. When onions are translucent, lower the heat back to medium and add the corn and potatoes. Add in the cayenne, onion powder, garlic powder, black pepper, and seasoned salt. Stir and cook for about 5 minutes. Raise the temperature back up to high and add in the chicken broth. Stir well, lid, and cook for 10 minutes. Lower the temperature to medium heat and cook another 10 minutes, stirring occasionally. Mix together the cream, cornstarch, ranch dressing powder, and cajun seasoning in a bowl; making sure there are no lumps. When the potatoes are cooked through in the chowder, pour in the cornstarch and cream slurry into the chowder and stir vigorously until the chowder is bubbling and thick. Add water as needed to get the viscosity you desire. Adjust for seasoning if necessary. Serve hot.

#cooking #cookingvideo #southerncooking #easyrecipe #comfortfood