Description
This Creamy Homemade Corn Chowder features delightful flavors from fresh corn, crispy bacon, and creamy cheese. Perfect for cozy dinners or a hearty 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
- In a Dutch oven over medium/high heat, cook the chopped bacon until crispy for about 4 to 5 minutes.
- Remove the bacon, leaving 2 tablespoons of fat in the pot, and set the bacon aside.
- Sauté the diced onion in the bacon fat until soft and translucent, approximately 3 to 4 minutes. Add minced garlic, kosher salt, and black pepper, cooking for an additional minute.
- Stir in the diced potatoes, corn off the cob, and chicken broth, then bring to a boil.
- Once boiling, reduce the heat to a simmer, leaving the pot uncovered for about 20 minutes.
- Add in the heavy cream and cheddar cheese, stirring until the cheese melts. Simmer for an additional 5 minutes.
- Return the cooked bacon to the pot and mix thoroughly to combine.
- Serve the chowder in bowls, garnished with extra shredded cheese and sliced green onions.
Notes
For a thicker chowder, mash some of the potatoes after cooking.
Feel free to substitute cream with a lighter milk option for a healthier version.
This chowder can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg