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Delicious Corn Chowder

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This velvety corn chowder combines the sweetness of corn, creaminess of potatoes, and smoky flavor of bacon for a warm bowl of comfort.

Ingredients

Scale
  • 4 ears of fresh corn (or 2 cups frozen corn)
  • 2 large russet or Yukon Gold potatoes, diced
  • 4 slices of bacon, diced
  • 1 cup heavy cream (or half-and-half)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable stock
  • Salt and pepper to taste
  • Optional: crushed red pepper flakes or hot sauce
  • Fresh herbs for garnish (chives or parsley)

Instructions

  1. Cook the bacon: Dice and cook in a large pot over medium heat until crispy, about 5-7 minutes. Remove and let drain on paper towels.
  2. Sauté the vegetables: In the bacon grease, sauté diced onion, garlic, and diced potatoes until the onions are translucent, about 3-4 minutes.
  3. Add the corn: Stir in fresh or thawed corn and cook for another 3-5 minutes.
  4. Pour in the stock: Add 4 cups of stock, bring to a simmer, and cook for 15 minutes until potatoes are tender.
  5. Blend part of the chowder: Use an immersion blender to blend half of the chowder until creamy, then return to the pot.
  6. Finish with cream: Stir in the heavy cream and season with salt and pepper. Cook for another 5 minutes.
  7. Garnish: Serve hot, topped with crispy bacon and fresh herbs.

Notes

For a lighter chowder, substitute heavy cream with Greek yogurt stirred in at the end. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: corn chowder, comfort food, soup recipe, creamy soup, easy dinner

Find it online: https://basilboard.com/corn-chowder/