Description
This Creamy Homemade Corn Chowder is a delicious blend of fresh corn, crispy bacon, and creamy goodness. 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 and add the chopped bacon. Cook until crispy, about 4 to 5 minutes.
- Transfer the cooked bacon to a small bowl, reserving 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and sauté until soft and translucent, approximately 3 to 4 minutes. Then, add minced garlic, salt, and pepper, cooking for an additional minute.
- Stir in the diced potatoes, corn, and chicken broth, then bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for 20 minutes.
- Add the heavy cream and shredded cheddar cheese. Stir until the cheese has melted, then let simmer for 5 more minutes.
- Mix in the reserved bacon to combine all ingredients.
- Serve hot in bowls, garnished with additional shredded cheddar cheese and sliced green onions.
Notes
For extra flavor, use fresh corn whenever possible.
Feel free to adjust the amount of cheese to your preference for creaminess.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg