How To Make Black Kettle Restaurant’s Corn Chowder
A creamy, savory soup made with fresh sweet corn, potatoes, bacon, and spices.
Serves:
Ingredients
- 4 slices bacon, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cups fresh sweet corn kernels
- 1 potato, peeled and diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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In a large pot over medium heat, cook the diced bacon until crispy. Remove bacon to drain on paper towels.
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In the same pot with the bacon fat, sauté the onion and garlic until softened.
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Add fresh sweet corn and diced potato and stir to combine.
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Pour in chicken broth and bring to a boil. Reduce heat and simmer until the potato is cooked through and the corn is tender, about 15-20 minutes.
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Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth.
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Stir in heavy cream and thyme. Simmer until heated through, about 5-10 more minutes.
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Season with salt and pepper.
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Serve hot with bacon bits and chopped parsley for garnish.
Nutrition
- Calories : 408kcal
- Total Fat : 27g
- Saturated Fat : 13g
- Cholesterol : 73mg
- Sodium : 456mg
- Total Carbohydrates : 36g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 8g
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