Corn Chowder

I am officially obsessed with this bacon corn chowder. It’s the perfect thing to make when you can still get great fresh corn (though you can use canned corn in a pinch!). This is cozy comfort food at its finest. 

Bacon Corn ChowderBacon Corn Chowder

This creamy chowder only gets better as it sits, making it excellent leftover. It easily serves 4-6 people. It’s cheesy nature would make this a really fun dish to serve in little bread bowls. There’s half a block of Colby jack cheese melted right into the soup, giving it a fantastically decadent feel. 

Bacon Corn Chowder

Bacon Corn Chowder

This is a very quick soup to throw together. I probably made this in thirty minutes. Pro tip: have all of your veggies prepped before you start and it’ll go super fast. Be sure to cut your potatoes into small cubes so that they cook quickly. 

Bacon Corn Chowder

Add cream to taste. I didn’t even measure! I just felt it with my soul. Add a little, give it a stir, give it a taste, and add a little more until you’ve reached the perfect level of creaminess. I served this with tortilla chips to dip or crumble in the soup. Yum!

Bacon Corn Chowder

Corn Chowder
6 slices thick-cut bacon
1 large onion, diced (1 1/2 cups)
3 stalks celery, diced (1 cup)
4 cloves garlic, minced
2 Tbsp flour
4 cups chicken broth
2 cups whole milk
1 pound Yukon gold potatoes (3 potatoes), cut into small cubes
4 ears corn (or two 15 oz cans)
2-3 tsp salt
Black pepper to taste
4 sprigs fresh thyme
4 oz Colby jack cheese, grated
1/2 cup-1 cup heavy cream

  1. Cut bacon into lardons and fry over medium heat in a large Dutch oven until crispy. Remove bacon with a slotted spoon and set aside on a paper towel.
  2. Lower the heat slightly and add diced onion and celery to the bacon fat. Cook until the onion is translucent, about 8-10 minutes. Add minced garlic and cook for another 1-2 minutes. Sprinkle veggie with flour, stir, and cook for 1-2 minutes until garlic is fragrant. 
  3. Add chicken broth, whole milk, cubed potatoes, corn, salt, pepper, and thyme. Bring to a boil then reduce heat and simmer covered until potatoes are fork-tender, about fifteen minutes. 
  4. Remove thyme and blend about 2-3 cups of the soup either by transferring to a blender or right in the pot with an immersion blender. Ooh and ahh as the blended potato thickens the soup.
  5. Add cheese and cream, stirring until cheese is melted. Add bacon back in, reserving some for garnish. Taste and add more salt and pepper to taste. Serve with bread and/or tortilla chips.

Stay cheesy,

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