Description
A comforting and creamy corn chowder featuring crispy bacon and tender Yukon Gold potatoes.
Ingredients
- 2 Yukon Gold potatoes, diced
- 4 slices smoky bacon
- 2 cups sweet corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup cream
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
- Add the diced onion and minced garlic to the pot and sauté until softened, about 3-4 minutes.
- Stir in the diced potatoes and corn, then pour in the broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Gently mash some of the potatoes with a potato masher for a thicker texture.
- Stir in the cream and season with salt and pepper to taste.
- Serve warm, topped with crispy bacon.
Notes
Garnish with fresh herbs like parsley or chives. Pair with crusty bread or grilled cheese sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American