Description
This creamy corn chowder is rich, comforting, and loaded with tender potatoes, sweet corn, and savory bacon. It’s a one-pot meal that’s easy to make and full of flavor – perfect for chilly nights or a satisfying lunch any time of year.
Ingredients
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4 slices bacon, chopped
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1 tablespoon butter
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1 medium onion, diced
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2 cloves garlic, minced
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3 tablespoons all-purpose flour
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3 cups chicken broth
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2 cups diced potatoes (Yukon gold or russet)
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3 cups corn kernels (fresh, canned, or frozen)
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1 cup whole milk
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1 cup heavy cream
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Salt and pepper, to taste
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Optional toppings: chopped green onions, shredded cheese, extra bacon
Instructions
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In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving a little bacon grease in the pot.
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Add butter and diced onion. Sauté until onion is soft, about 5 minutes.
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Stir in garlic and cook for 1 minute.
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Sprinkle in the flour and stir continuously for 1–2 minutes to cook out the flour taste.
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Slowly whisk in the chicken broth, stirring constantly to avoid lumps.
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Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15–20 minutes.
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Stir in the corn, milk, and cream. Simmer for another 5–10 minutes until heated through.
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Season with salt and pepper to taste.
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Serve hot, topped with reserved bacon and your favorite toppings.
Notes
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For a thicker chowder, mash some of the potatoes or blend a portion of the soup and stir it back in.
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Make it vegetarian by skipping the bacon and using vegetable broth.
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Frozen corn works great when fresh isn’t in season.