Corn Chowder
Corn Chowder Soup Recipe. If you want a big warm bowl of comfort, then you need to try this Corn Chowder Soup. Creamy sweet corn and potatoes topped with cheese and bacon. You are going to love this Corn Chowder soup recipe.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Dinner, Main Course, Lunch
- Method: Dutch Oven, Stove top
- Cuisine: Soup
Ingredients
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- 6 Slices Bacon (cut into small pieces)
- 3 Tbsp. Butter
- 1 Sweet Onion (diced)
- 3 Tbsp. All-Purpose Flour
- 3 cups Chicken Broth
- 8 Small Yukon Gold Potatoes (cut into quarters or cubes)
- 1 Tsp. Salt
- 1/2 Tsp. Pepper
- 1 1/2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 3 Cans Whole Kernel Sweet Corn (drained)
- 2 Tsp. Sugar
- 1 cup Shredded Cheddar Cheese (for garnish)
Instructions
- In a Dutch oven on medium heat, cook bacon until crisp. Remove with a slotted spoon and place on a plate lined with paper towels, and set aside. Drain the bacon grease leaving about 1 tbsp. in the pot and add butter. Once the butter has melted, add the onions and sauté about 4 minutes, or until tender.
- Stir in flour and cook for 1 to 2 minutes. Then whisk in the chicken broth and bring to a boil. Add potatoes, salt, and pepper. Reduce heat to medium-low. Partially cover and let simmer for about 15 to 20 minutes or until the potatoes are fork-tender.
- Add in the milk, heavy cream, corn, and sugar, and gently stir until combined. Cover and let simmer for 5 to 8 minutes, stirring occasionally.
- Serve hot and garnish with shredded cheddar cheese and crumbled bacon.
Find it online: https://www.shotgunred.com/recipes/corn-chowder/