creamy corn chowder recipe
Cozy corn chowder, made with tender potatoes, bacon and sweet corn! Perfect as a weeknight meal!
Servings: 4
Calories: 602kcal
Equipment
- pot
Ingredients
- 2 Tbsp unsalted butter
- 3 cups chicken broth
- 1 cups milk
- 1 cup heavy cream
- 3 cups corn kernels from 3-4 ears corn
- 4 oz 4 slices bacon, chopped
- 1/2 cup large onion finely diced
- 1 large carrot cut into 1/4" dice
- 1/2 cup stalks celery finely diced
- 1 lb potatoes 3 medium peeled and cut into 1/4" thick pieces
- 1/2 tsp sea salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper or to taste
- 2 Tbsp parsley chopped to garnish
Instructions
- Slice corn kernels off the cob and set aside. Take each ear of corn and hold it over a bowl. Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.
- Cook bacon pieces in large heavy bottomed pot over med heat. Cook about 5-8 minutes, or until bacon is crisp. Use a slotted spoon to remove to a paper towel lined plate and set aside.
- In a large soup pot, melt your butter in a large pot over medium-high heat, saute onions , until slightly browned.
- Add the cubed potatoes, corn, carrot and chicken broth to mixture and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Pour the cream with milk mixture into the soup while stirring constantly.
- Stir in salt, pepper, Heat mixture thoroughly, but do not boil.
- top with parsley and bacon, Serve immediately .
Nutrition
Calories: 602kcal | Carbohydrates: 47g | Protein: 14g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 1426mg | Potassium: 1062mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3972IU | Vitamin C: 36mg | Calcium: 173mg | Iron: 5mg