Description
A creamy and hearty corn and bacon chowder that warms you up.
Ingredients
Scale
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of corn kernels, fresh or frozen
- 2 medium potatoes, diced
- 4 cups of chicken broth
- 1 cup of heavy cream
- Salt and pepper to taste
Instructions
- Cook bacon in a large pot over medium heat until crispy.
- Add onion and garlic, sauté until softened.
- Stir in corn and potatoes, cook for 5 minutes.
- Add chicken broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream, season with salt and pepper.
- Serve hot, garnished with extra bacon if desired.
Notes
- Adjust thickness by adding more or less cream.
- For a smoky flavor, use smoked bacon.
- This chowder freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg