Corn Chowder with Bacon
Creamy corn chowder with bacon and potatoes. A perfectly comforting soup recipe everyone will love!
Equipment
Ingredients
- 6 potatoes peeled and diced (about 6 cups)
- 1 onion diced
- 3 stalks celery chopped
- 2 cups low sodium chicken broth
- 2 tsp salt
- 1 pound bacon cut up
- ¼ cup all purpose flour
- 3 ½ cups milk
- 1 cup heavy cream
- 6 cups frozen corn
- ¼ tsp pepper
Instructions
- Cook potatoes, onion, and celery in broth and salt in a large soup pot till crisp tender, about 15-20 minutes.
- In a skillet or large saucepan, cook the bacon over medium low heat till very crisp. Use a slotted spoon to remove the cooked bacon from pan.
- Drain off all but 3-4 tablespoons of bacon grease. Whisk in the flour till there are no lumps. Cook and stir for at least a minute.
- Slowly whisk in the milk and cream. Continue to cook and stir till mixture thickens and boils.
- Add the white sauce to the vegetable mixture. Mash soup slightly with a potato masher if desired. Stir in the corn, the pepper, and about 3/4 of the bacon. Heat through.
- Garnish soup with the remaining bacon and shredded cheese if desired.
Video
Notes
- If you have fresh corn, (lucky you), it works great. I don't recommend canned corn, it makes the soup overly salty and doesn't add any sweetness. But it will work in a pinch.
- Make sure you brown your bacon over low or medium low heat or the drippings will burn and turn the soup an ugly color. Sadly, I learned this the hard way.
Nutrition
Serving: 1gCalories: 540kcalCarbohydrates: 55gProtein: 16gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 67mgSodium: 833mgPotassium: 1133mgFiber: 6gSugar: 6gVitamin A: 517IUVitamin C: 33mgCalcium: 148mgIron: 2mg
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