Smoked lamb, Potato, and Corn Chowder
It is officially fall, so that means it’s time for stews and soups and chilis! They are perfect to make ahead and tend to taste even better the next day. This Smoked Lamb, Potato, and Corn Chowder are one of the tastiest soups I’ve made this fall. It’s packed with veggies and Smoked lamb, which is amazing in this broth. It’s a perfect, comforting soup that will fill you up before your other fall or winter meals.
- 8 oz smoked lamb, diced
- 1 medium carrot, peeled and diced
- 2 russet potatoes, peeled and diced
- 1 large onion, diced
- 2 tbsps unsalted butter
- 3 tbsps all-purpose flour
- 2 cups milk
- 2 cups low-sodium chicken broth
- 4 slices of bacon, cooked and crumbled
- ¼ tsp dried thyme
- 1 cup corn kernels
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
- In a saucepan or Dutch oven, melt butter and saute onions and carrots for about 5
minutes until softened, then stir in flour until combined.
- Gradually whisk in the milk and chicken broth and bring to a boil
- Leave the potatoes and thyme after adding them on low heat for 15 minutes,
- Add lamb and corn and cook for an additional 5 minutes. Add salt and pepper to
- Garnish with bacon and parsley before serving.