ซุปมันฝรั่งมิโซ : Miso Potato Chowder

Cook bacon in a pan until crispy, adding a little water if it sticks.

Remove bacon and drain excess fat, reserving the bacon fat in the pan.

Add a little water and butter to the pan with the reserved bacon fat.

Sauté onion, celery, and carrot in the pan, seasoning with salt for about 5 minutes.

Add flour to the sautéed vegetables and stir to coat them with the flour.

Gradually add chicken stock while stirring to prevent the flour from burning.

Incorporate 1 cup of unsweetened condensed milk into the mixture.

Add white miso and stir until dissolved.

Season with black pepper and add potatoes, corn, and bacon back into the pot.

Bring the soup to a boil, then reduce heat to medium and simmer for about 12 minutes until potatoes are tender.

Stir occasionally to prevent the soup from sticking or burning.

Serve the soup topped with cheddar cheese and crispy bacon.

Equipment Needed

Spice Level:

Dietary