Description
This creamy homemade corn chowder is full of flavor with fresh corn, crispy bacon, and melted cheddar cheese. Perfect for a quick dinner or comfort food craving!
Ingredients
Scale
- 8 slices bacon (uncooked and chopped)
- 1/2 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 lb. yukon gold potatoes (diced into ~1-inch chunks)
- 4–5 ears fresh corn cut off the cob (~4 cups)
- 4 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese (+ more for serving)
- 1/4 cup green onion (thinly sliced)
Instructions
- Heat a Dutch oven over medium/high heat. Add the chopped bacon and cook until crispy, about 4 to 5 minutes.
- Transfer the bacon to a small bowl and set aside, reserving 2 tablespoons of bacon fat in the bottom of the same pot.
- Add the onion and sauté until soft and translucent, about 3 to 4 minutes. Add the garlic, salt, and pepper and cook for an additional minute.
- Stir in the potatoes, corn, and chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook for 20 minutes, uncovered.
- Add the heavy cream and cheddar cheese. Stir until the cheese has melted, then let the chowder simmer for 5 more minutes.
- Stir in the bacon and mix to combine.
- Serve in bowls garnished with additional shredded cheddar cheese and sliced green onions.
Notes
For an extra kick, consider adding a pinch of cayenne pepper or a splash of hot sauce.
This chowder can be stored in the fridge for up to 3 days in an airtight container.
Feel free to substitute the bacon with turkey bacon for a lighter version.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 2g
- Sodium: 1000mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg