Description
Enjoy a bowl of this Creamy Homemade Corn Chowder, rich with flavors from crispy bacon, fresh corn, and cheddar cheese. It’s a quick and comforting meal ideal for any occasion.
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.
- Add the chopped bacon and cook until crispy, about 4 to 5 minutes.
- Transfer the bacon to a small bowl and set aside, reserving 2 tablespoons of bacon fat in the pot.
- Add the onion and sauté until soft and translucent, about 3 to 4 minutes.
- Add the garlic, salt, and pepper, cooking for an additional minute.
- Stir in the potatoes, corn, and chicken broth, bringing the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook uncovered for 20 minutes.
- Add the heavy cream and cheddar cheese, stirring until the cheese melts and letting it simmer for 5 more minutes.
- Stir in the bacon and mix to combine.
- Serve in bowls garnished with additional shredded cheddar cheese and sliced green onions.
Notes
This chowder can be refrigerated for up to 3 days.
Feel free to substitute vegetable broth for a vegetarian option.
You can add other vegetables like bell peppers or carrots for additional flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 62mg