Description
A comforting and quick corn chowder that’s perfect for busy weeknights.
Ingredients
Scale
- 4 cups fresh corn (or canned/frozen corn)
- 4 slices bacon
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes. Set aside, leaving drippings.
- Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and stir until fragrant, about 1 minute.
- Add the diced potatoes and corn to the pot. Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Make it creamy by pureeing a portion of the chowder, if desired.
- Stir in the milk or cream and season with salt and pepper. Heat for another minute or two.
- Garnish with crumbled bacon and chopped chives or parsley before serving.
Notes
Serve with crusty bread or a light salad for a complete meal. Can be stored in the refrigerator for up to 4 days and is freezer friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg