Ingredients
Scale
Gathering the right ingredients is crucial for this creamy bacon corn chowder. Here’s what you’ll need:
- 4 slices of bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups corn (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the bacon in a large pot over medium heat until crispy, then drain on paper towels.
- Sauté the diced onion in the bacon grease until translucent, then add minced garlic and cook until fragrant.
- Add corn and diced potatoes, stirring to combine for a couple of minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Blend the soup with an immersion blender until smooth, stir in heavy cream, and season with salt and pepper.
- Top with chopped bacon and fresh parsley before serving.
Notes
- Feel free to adjust the seasoning to your preference.
- This chowder can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg