Description
Try this delightful Corn Chowder, bursting with flavor from fresh corn, crispy bacon, and creamy cheddar cheese—ideal for a quick, comforting meal!
Ingredients
Scale
- 8 slices bacon, uncooked and chopped
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 lb. yukon gold potatoes, diced into ~1-inch chunks
- 4-5 ears fresh corn cut off the cob, ~4 cups
- 4 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese, + more for serving
- 1/4 cup green onion, thinly sliced
Instructions
- Heat a Dutch oven over medium/high heat and add chopped bacon, cooking until crispy (4-5 minutes).
- Transfer the bacon to a small bowl, leaving 2 tablespoons of fat in the pot.
- Sauté diced onion in the reserved bacon fat until soft and translucent (3-4 minutes).
- Add minced garlic, kosher salt, and black pepper, cooking for an additional minute.
- Stir in diced potatoes, corn, and chicken broth, bringing the mixture to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 20 minutes.
- Add heavy cream and shredded cheddar cheese, stirring until the cheese has melted, then let simmer for 5 more minutes.
- Stir in the reserved bacon and mix well to distribute.
Notes
For a smoky flavor, try adding smoked paprika to the chowder.
Feel free to substitute with vegetable broth for a vegetarian option.
Garnish with fresh herbs like parsley for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg