Description
A comforting and creamy chowder made with potatoes, corn, and crispy bacon, perfect for chilly evenings.
Ingredients
Scale
- 4 slices Bacon
- 1 cup Onion, chopped (yellow or white)
- 1 cup Celery, chopped
- 3 cloves Garlic, minced
- 4 medium Yukon Gold Potatoes, diced
- 2 cups Corn Kernels (fresh, frozen, or canned)
- 4 cups Chicken Broth (or vegetable broth for vegetarian option)
- 1 cup Milk or Cream (any milk or non-dairy alternative)
- 2 tablespoons Cornstarch (mixed with cold milk)
- Salt, to taste
- Thyme, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook the bacon in a large pot over medium-high heat until browned and crispy. Remove the bacon from the pot and crumble it for garnish later, but keep the rendered bacon fat in the pot.
- Add the chopped onion and celery to the bacon fat in the pot. Sauté until the onion becomes lightly browned and translucent, about 4-5 minutes.
- Stir in the minced garlic, salt, thyme, and black pepper. Cook for another minute until fragrant.
- Pour in the chicken broth and add the diced potatoes and corn, stirring to combine.
- Bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
- Reduce the heat to low. Mix the cornstarch with cold milk until smooth, then whisk into the chowder.
- Serve hot, garnished with crumbled bacon and herbs.
Notes
For a vegetarian option, use vegetable broth and replace bacon with smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg