KICKIN' CHEESY CORN CHOWDER with Scallions, Hot Sauce & Sour

• servings: 2
• active time: 10
• total time: 40

Ingredients

1 onion

Scallions

2 cloves garlic

1 can of corn

12 oz potatoes

Franks seasoning blend

Veggie stock concentrate

Cream cheese

Shredded Cheddar

Frank’s hot sauce

Sour cream

Directions

1. Wash and dry produce. Halve, peel, and finely dice onion. Trim and thinly slice scallions, separating whites from greens. Peel and finely chop garlic. Drain corn. Dice potatoes into ½ inch pieces.

2. Melt 2 TBSP butter (4 TBSP for 4 servings) in a large pot over medium-high heat. Add onion and scallion whites; season with salt and pepper. Cook, stirring, until softened and lightly browned, 4-5 minutes. Add garlic and Frank's Seasoning Blend; cook, stirring, until fragrant, 30 seconds more.

3. Add 1 TBSP flour (2 TBSP for 4 servings) to pot; cook, stirring, until lightly browned, 1-2 minutes. Gradually stir in 1 cup milk (2 cups for 4) until fully incorporated. Add corn, potatoes, stock concentrates, and 1½ cups water (2½ cups for 4). Season with 1 tsp salt (2 tsp for 4) and pepper. Bring to a boil, then reduce heat to medium low (the chowder should be simmering gently). Cook, stirring occasionally, until potatoes are tender and chowder has thickened, 12-15 minutes. Heat a large dry pan over medium-high heat. Add bacon; cook, tuming occasionally, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel -lined plate. Once cool enough to handle, roughly chop bacon into bite-size pieces.

4. Once chowder has thickened, reduce heat to low; stir in cream cheese and cheddar until melted. Stir in half the Frank's hot sauce. Taste and season with salt and pepper. If chowder seems too thick, stir in a splash of water (or cream for a richer flavor). Stir in half the chopped bacon along with cream cheese and cheddar.

5. Divide chowder between bowls. Top with sour cream and scallion greens. Drizzle with remaining Frank's hot sauce to taste. Top chowder with remaining chopped bacon.