Description
This hearty and creamy Corn Chowder is the ultimate comfort food that is perfect for any time of year. Loaded with bacon, potatoes, corn, and cheese, this soup is sure to be a hit with the whole family.
Ingredients
Bacon:
6 slices, cut into small strips
Yellow Onion:
1 large, chopped
Russet Potatoes:
1 lb., peeled, cut into small cubes
Low-Sodium Chicken Broth:
4 cups
Whole Milk:
1/2 cup
All-Purpose Flour:
2 Tbsp.
Corn:
3 cups fresh or frozen, defrosted and drained if frozen
White Cheddar:
4 oz. shredded (about 1 cup)
Heavy Cream:
1/2 cup
Kosher Salt
Freshly Ground Black Pepper
Chopped Chives:
1 Tbsp.
Instructions
- Cook Bacon: In a large pot over medium heat, cook bacon until crisp, about 8 to 10 minutes. Transfer to a paper-towel lined plate. Drain excess fat, leaving 1 tablespoon in the pot.
- Cook Onion and Potatoes: In the same pot over medium-high heat, cook onion until translucent, about 5 to 7 minutes. Add potatoes and broth, bring to a boil, then cover and simmer until potatoes are tender, approximately 10 minutes.
- Prepare Milk Mixture: In a small bowl, whisk together milk and flour. Stir this mixture into the pot with potatoes. Add corn, cheese, cream, and cooked bacon. Bring to a boil, cook until cheese melts, about 2 to 3 minutes. Season with salt and pepper.
- Serve: Divide the chowder into bowls, top with chives and reserved bacon if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
