Description
This creamy homemade corn chowder features irresistible flavors of fresh corn, crispy bacon, and melted cheese. It’s a quick, comforting meal that’s perfect for any dinner.
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 and add the chopped bacon. Cook until crispy, around 4 to 5 minutes.
- Transfer the crispy bacon to a small bowl and set aside, leaving 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and sauté until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic, salt, and pepper, and cook for another minute.
- Combine the diced potatoes, corn, and chicken broth in the pot. Bring the mixture to a boil.
- Once boiling, lower the heat and let it simmer, uncovered, for 20 minutes.
- Pour in the heavy cream and cheddar cheese. Stir well until the cheese melts, then simmer for an additional 5 minutes.
- Mix the reserved bacon back into the chowder.
- Serve in bowls garnished with extra shredded cheddar cheese and sliced green onions.
Notes
For a vegetarian version, you can skip the bacon and use vegetable broth instead of chicken broth.
Feel free to add more vegetables such as bell peppers or carrots for added flavor and nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg