Description
This creamy homemade corn chowder is packed with irresistible flavors, featuring fresh corn, crispy bacon, and hearty potatoes. It’s a delightful, quick meal that satisfies every craving for comfort food, making it a great choice 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, about 4 to 5 minutes.
- Transfer the bacon to a small bowl, reserving 2 tablespoons of bacon fat in the pot.
- Add the diced onion and sauté until soft and translucent, approximately 3 to 4 minutes. Then, add the minced garlic, salt, and pepper, cooking for another minute.
- Stir in diced potatoes, corn, and chicken broth, bringing the mixture to a boil.
- Once boiling, lower the heat and let it simmer uncovered for 20 minutes.
- Add the heavy cream and shredded cheddar cheese, stirring until the cheese is melted. Allow the chowder to simmer for an additional 5 minutes.
- Combine the cooked bacon back into the chowder and mix well.
- Serve in bowls garnished with extra shredded cheddar cheese and sliced green onions.
Notes
Feel free to substitute ham or sausage for bacon for a different flavor.
For a vegetarian version, use vegetable broth and omit the meat.
Adjust seasoning to taste for a more personalized flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 50mg