Description
A creamy and comforting chowder made with potatoes and sweet corn, perfect for chilly evenings.
Ingredients
- 4 medium potatoes, diced
- 2 cups frozen corn (or canned/fresh corn)
- 4 slices bacon, diced
- 1 onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or parsley for garnish
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the grease in the pot.
- Add the chopped onion to the pot and sauté until soft and translucent.
- Toss in the diced potatoes and corn, then pour in the broth.
- Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender, about 15 to 20 minutes.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Serve hot, topped with the crispy bacon and garnished with chives or parsley.
Notes
This chowder can be made vegetarian by omitting the bacon or using turkey bacon. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American