Description
A comforting and creamy corn chowder featuring sweet corn and crispy bacon, perfect for any occasion.
Ingredients
- 4 cups sweet corn (fresh or frozen)
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and cook until they become translucent.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat. Let it simmer until the potatoes are tender, about 10-15 minutes.
- Add in the sweet corn and cook for an additional 5 minutes.
- Remove from heat. Use an immersion blender to blend half of the soup for a creamier texture.
- Return the blended mixture to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Top the chowder with crispy bacon and garnish with chives or parsley before serving.
Notes
For a lighter version, swap heavy cream with half-and-half. This chowder can be frozen for up to three months for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American