Description
This Creamy Homemade Corn Chowder is bursting with flavor from crispy bacon and fresh corn. Easy to make, it’s an ideal comfort food for family dinners or quick meals.
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. Cook the chopped bacon until crispy, for about 4 to 5 minutes.
- Transfer the bacon to a bowl, reserving 2 tablespoons of the bacon fat in the pot.
- Add the diced onion and sauté until soft and translucent, about 3 to 4 minutes. Mix in garlic, salt, and pepper, cooking for another minute.
- Stir in the diced potatoes, fresh corn, and chicken broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20 minutes.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has melted. Simmer for an additional 5 minutes.
- Add the bacon back into the chowder, stirring to combine.
- Serve the chowder in bowls, garnished with additional cheddar cheese and sliced green onions.
Notes
For extra flavor, try adding herbs such as thyme or rosemary.
Feel free to adjust the amount of cheese based on your preference.
This chowder can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg