Description
A comforting and creamy corn chowder that combines sweet corn, tender potatoes, and crispy bacon, perfect for chilly evenings.
Ingredients
- 4 medium potatoes, diced
- 1 cup half and half (or milk for a lighter version)
- 2 cups sweet corn (fresh or frozen)
- 4 slices thick-cut bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- In a large pot, over medium heat, cook the bacon until crispy. Remove and chop into pieces, leaving the fat in the pot.
- In the rendered bacon fat, sauté the onions and garlic until soft and aromatic.
- Toss in the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat.
- Let it simmer until potatoes are tender, about 15 minutes.
- Stir in the corn and half and half, seasoning with salt and pepper, and cook for an additional 5 minutes until heated through.
- Ladle the chowder into bowls and top with chopped bacon and chives if desired.
Notes
This corn chowder is best served warm with crusty bread or fresh salad. For thicker chowder, mash some of the potatoes.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American