How To Make Bacon Corn Chowder
Relish in the comforting, creamy goodness of this bacon corn chowder, with added potatoes, cheese, and spices cooked in a flavorful stock.
Heat a large stockpot over high heat. Add the corn kernels and let them dry-roast for about 6 to 8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
In the same stockpot, fry the bacon pieces over medium-high heat until crisp. Remove from the pan using a slotted spoon and set aside. Reserve 1 tablespoon bacon grease in the pan, and discard the rest.
Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant.
Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.
Add in the chicken stock, milk, potatoes, green chiles, Old Bay, and thyme, and stir to combine. Continue heating until the mixture reaches a simmer but not a boil. Reduce heat to medium and let simmer for 15 minutes, or until the potatoes are tender.
Add in the corn, cheese, and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.
Taste test the broth, then season with salt, pepper and cayenne to taste.
Serve warm, with additional garnishes if desired.
- Calories: 399.13kcal
- Fat: 20.97g
- Saturated Fat: 8.66g
- Trans Fat: 0.24g
- Monounsaturated Fat: 7.65g
- Polyunsaturated Fat: 2.77g
- Carbohydrates: 38.78g
- Fiber: 3.76g
- Sugar: 10.62g
- Protein: 16.37g
- Cholesterol: 44.34mg
- Sodium: 756.04mg
- Calcium: 210.67mg
- Potassium: 850.36mg
- Iron: 1.98mg
- Vitamin A: 91.64µg
- Vitamin C: 56.78mg
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