Description
A comforting and creamy corn chowder with the sweetness of fresh corn and the savory depth of bacon.
Ingredients
- 4 cups fresh corn kernels
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and corn, then pour in the broth. Bring to a boil, reduce heat, and let simmer until potatoes are tender.
- Use an immersion blender to partially puree the soup for a creamier texture, or you can blend in batches.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, topped with bacon and garnished with chives or green onions.
Notes
For the best flavor, use fresh corn when it’s in season. Adjust thickness by blending more or less of the soup. You can make a vegetarian version by omitting the bacon and using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American