Description
This Creamy Homemade Corn Chowder blends rich flavors and fresh ingredients, featuring tender potatoes, sweet corn, and crispy bacon. Quick to prepare and a delight for the taste buds, it’s a comforting dish perfect for any 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. Add the chopped bacon and cook until crispy, about 4 to 5 minutes.
- Transfer the bacon to a small bowl and set aside, reserving 2 tablespoons of bacon fat in the bottom of the same pot.
- Add the onion and sauté until soft and translucent, about 3 to 4 minutes. Add the garlic, salt, and pepper and cook for an additional minute.
- Stir in the potatoes, corn, and chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook for 20 minutes, uncovered.
- Add the heavy cream and cheddar cheese. Stir until the cheese has melted, then let the chowder simmer for 5 more minutes.
- Stir in the bacon and mix to combine.
- Serve in bowls garnished with additional shredded cheddar cheese and sliced green onions.
Notes
For a vegetarian option, skip the bacon and substitute with olive oil for sautéing.
Feel free to add other vegetables like bell peppers for extra flavor.
This chowder can be refrigerated for up to 3 days and reheats well.
Nutrition
- Serving Size: 1 cup
- Calories: 388
- Sugar: 3g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg