Creamy Homemade Corn Chowder
This comforting bowl of corn chowder is packed with smoky bacon, tender potatoes, and sweet corn for the ultimate cozy meal.
dailyrecipesbook.comThere is nothing quite like a warm bowl of corn chowder on a chilly evening. It is one of those classic recipes that feels like a big hug in a bowl, combining the sweetness of fresh corn with salty bacon and hearty potatoes.
My favorite thing about this recipe is how simple the ingredients are. If you want a thicker soup, just mash a few of the potatoes right in the pot before serving.
Ingredients
- 6 slices thick cut bacon, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups frozen or fresh corn kernels
- 3 medium potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Place a large pot or Dutch oven over medium heat and cook the chopped bacon until it is nice and crispy.
- 2
Remove the bacon with a slotted spoon and set it aside, but leave about two tablespoons of the bacon fat in the pot.
- 3
Add the onion to the pot and cook until soft and translucent, then stir in the garlic for about one minute until fragrant.
- 4
Pour in the broth, potatoes, and corn, then bring the mixture to a gentle boil.
- 5
Reduce the heat and let the soup simmer for about fifteen minutes or until the potatoes are tender.
- 6
Stir in the heavy cream, salt, and pepper, letting the soup cook for another five minutes to heat through.
- 7
Ladle the chowder into bowls and top with the crispy bacon and fresh chives before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. This soup tastes even better the next day after the flavors have had time to blend. You can serve this with crusty bread for a complete meal.
Made this recipe? Let us know how it went.
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