Description
This Creamy Homemade Corn Chowder is a delightful blend of crispy bacon, fresh corn, and creamy cheddar, making it perfect for a quick, satisfying meal.
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 small bowl, reserving 2 tablespoons of bacon fat in the pot.
- Add onion to pot and sauté until soft and translucent, about 3 to 4 minutes. Add garlic, salt, and pepper; cook for another minute.
- Stir in diced potatoes, corn, and chicken broth, bringing the mixture to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 20 minutes.
- Add heavy cream and cheddar cheese, stirring until melted, then simmer for 5 more minutes.
- Stir in cooked bacon and mix well.
- Serve in bowls garnished with extra cheddar cheese and sliced green onions.
Notes
For added flavor, you can substitute turkey bacon for a lighter version.
Adjust the thickness of the chowder by adding more or less chicken broth to your preference.
This chowder tastes even better the next day as the flavors develop.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg