Description
This Creamy Homemade Corn Chowder is a delightful blend of sweet corn, crispy bacon, and rich cheddar cheese. It’s perfect for a cozy dinner, easy to prepare, and incredibly satisfying!
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. Cook the chopped bacon until crispy, about 4 to 5 minutes.
- Transfer the bacon to a bowl, reserving 2 tablespoons of bacon fat in the pot.
- Add the diced onion and sauté until soft and translucent, about 3 to 4 minutes. Stir in garlic, salt, and pepper, cooking for an additional minute.
- Mix in the diced potatoes, corn, and chicken broth, then bring the mixture to a boil.
- Reduce heat to a simmer and cook uncovered for 20 minutes.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese melts. Simmer for an additional 5 minutes.
- Add the crispy bacon back into the chowder and mix well.
- Serve in bowls, garnished with extra cheddar cheese and sliced green onions.
Notes
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
This chowder can be stored in the fridge for up to 3 days, and it reheats well on the stovetop.
Feel free to add your favorite herbs for extra flavor!
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg