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Corn Chowder with Bacon Recipe

American · Soup · 50 min total

A creamy, smoky corn chowder loaded with crispy bacon and tender potatoes, perfect for a comforting meal.

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn kernels (about 6 ears)
• 2 medium potatoes, peeled and diced (about 2 cups)
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley or chives for garnish

Instructions

1. Cook bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
2. Add onion to the pot and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more.
3. Add corn, potatoes, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Using an immersion blender, blend about half of the soup until smooth (or transfer 2 cups to a blender and puree, then return to pot).
5. Stir in cream, milk, salt, and pepper. Heat through, but do not boil.
6. Ladle into bowls, top with reserved bacon and garnish with parsley or chives.

Tips

• For a thicker chowder, mash some of the potatoes against the pot before blending.
• Store leftovers in the refrigerator for up to 3 days. Reheat gently.
• To make it dairy-free, substitute coconut milk for cream and milk.

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