Corn Chowder Recipe
This potato Corn Chowder recipe topped with bacon is a warm and comforting meal that can be made any time of the year!
Servings 8
Calories 250kcal
Equipment
Ingredients
- 8 slices bacon
- 2 tablespoon bacon grease*
- 2 tablespoon butter
- ½ cup chopped onion
- 4 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- 2 cups chicken broth
- 2 cups whole milk
- 2 cups diced potatoes
- 15.25 oz can whole kernel corn drained
- 14.75 oz can cream style corn
Instructions
- Cook and crumble the bacon, reserving two tablespoons of bacon grease.
- Heat the bacon grease and butter in a large pot over medium temperature. Add the diced onions. Saute for 2-3 minutes.
- Stir in the flour, salt, and black pepper. Cook while stirring for 2 minutes.
- Pour in the chicken broth and whole milk. Stir until the flour is dissolved.
- Add half of the crumbled bacon (reserve the remaining bacon for garnish) and the diced potatoes. Bring the soup to a boil and then reduce heat and simmer for 12-15 minutes until the potatoes are tender, stirring occasionally.
- Add both cans of corn. Cook for 5-7 minutes, until heated through, stirring occasionally.
- Top bowls of soup with the reserved crumbled bacon.
Video
Notes
*you can substitute the bacon grease with an equal amount of butter
Store leftovers in the refrigerator for 3-4 days. Reheat it in the microwave or on the stovetop.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 910mg | Fiber: 2g | Sugar: 6g
