Bacon Corn Chowder Recipe

Bacon Corn Chowder Recipe

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.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 5ears of fresh corn,shucked, or 2 15oz cans of whole kernel corn, or a combination of 1 can each of whole-kernel and creamed corn
  • ½lbslices bacon,diced
  • 1small white onion,diced
  • 3garlic cloves,minced
  • 3tbspall-purpose flour
  • 3cupschicken stock
  • 2cupsmilk
  • lbpotatoes,diced into ¼-inch cubes
  • 4ozgreen chiles,1 can, chopped
  • 1tbspOld Bay seasoning,add more or less to taste
  • ½tspdried thyme
  • 1cupcheddar cheese,grated
  • 1tspsalt,add more or less to taste
  • ½tspfreshly-cracked black pepper
  • ¼tspcayenne pepper

For Garnish:

  • cheddar cheese,shredded
  • thinly-sliced green onions
  • bacon bits
  • sour cream

Instructions

  1. 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.

  2. 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.

  3. Add the onion and saute for 5 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant.

  4. Stir in the flour until combined, then cook for an additional 1 minute, stirring occasionally.

  5. 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.

  6. Add in the corn, cheese, and most of the bacon bits, reserving a few to save as a garnish if desired. Stir to combine.

  7. Taste test the broth, then season with salt, pepper and cayenne to taste.

  8. Serve warm, with additional garnishes if desired.

Nutrition

  • 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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