Description
This creamy homemade corn chowder is packed with irresistible flavor from fresh corn, tender potatoes, and a delightful blend of spices. Perfect for a cozy dinner or a comforting meal anytime!
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 chopped bacon. Cook until crispy, about 4 to 5 minutes.
- Transfer bacon to a bowl and reserve 2 tablespoons of bacon fat in the pot.
- Add onion to the pot and sauté until soft and translucent for about 3 to 4 minutes. Then, add garlic, salt, and pepper, cooking for an additional minute.
- Stir in potatoes, corn, and chicken broth; bring to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 20 minutes.
- Add heavy cream and cheddar cheese, stirring until the cheese melts. Let simmer for an additional 5 minutes.
- Stir in the reserved bacon and mix well.
- Serve in bowls, garnished with extra cheddar cheese and sliced green onions.
Notes
For extra flavor, consider using smoked bacon.
Adjust seasoning to taste; you can add more salt or pepper if desired.
For a vegetarian version, use vegetable broth and omit the bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg