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Corn Chowder

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This creamy corn chowder is rich, comforting, and loaded with tender potatoes, sweet corn, and savory bacon. It’s a one-pot meal that’s easy to make and full of flavor – perfect for chilly nights or a satisfying lunch any time of year.

Ingredients

Scale

  • 4 slices bacon, chopped

  • 1 tablespoon butter

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 3 tablespoons all-purpose flour

  • 3 cups chicken broth

  • 2 cups diced potatoes (Yukon gold or russet)

  • 3 cups corn kernels (fresh, canned, or frozen)

  • 1 cup whole milk

  • 1 cup heavy cream

  • Salt and pepper, to taste

  • Optional toppings: chopped green onions, shredded cheese, extra bacon

Instructions

  1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving a little bacon grease in the pot.

  2. Add butter and diced onion. Sauté until onion is soft, about 5 minutes.

  3. Stir in garlic and cook for 1 minute.

  4. Sprinkle in the flour and stir continuously for 1–2 minutes to cook out the flour taste.

  5. Slowly whisk in the chicken broth, stirring constantly to avoid lumps.

  6. Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15–20 minutes.

  7. Stir in the corn, milk, and cream. Simmer for another 5–10 minutes until heated through.

  8. Season with salt and pepper to taste.

  9. Serve hot, topped with reserved bacon and your favorite toppings.

Notes

  • For a thicker chowder, mash some of the potatoes or blend a portion of the soup and stir it back in.

  • Make it vegetarian by skipping the bacon and using vegetable broth.

  • Frozen corn works great when fresh isn’t in season.

Find it online: https://ukfinda.com/corn-chowder/