Description
This creamy homemade corn chowder features a delightful blend of bacon, fresh corn, and cheesy goodness, making it an irresistible comfort food that’s simple to prepare and perfect for family meals.
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. Add chopped bacon and cook until crispy for about 4 to 5 minutes.
- Transfer the crispy bacon to a small bowl, reserving 2 tablespoons of the rendered fat in the pot.
- Add the diced onion to the pot and sauté until soft, about 3 to 4 minutes. Then add minced garlic, kosher salt, and cracked black pepper, cooking for another minute.
- Stir in the diced potatoes, corn, and chicken broth, bringing the mixture to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20 minutes.
- Stir in heavy cream and shredded cheddar cheese, mixing until the cheese has melted. Let it simmer for an additional 5 minutes.
- Mix the cooked bacon back into the chowder to combine flavors.
- Serve in bowls, garnished with more cheddar cheese and sliced green onions.
Notes
For a vegetarian version, substitute bacon with olive oil and use vegetable broth instead of chicken broth.
Feel free to adjust the thickness of the chowder by adding more or less chicken broth, based on your preference.
This chowder can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg