Bacon Corn Chowder
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(7)
Ingredients
8 cups
- 4 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
- 4 cups corn kernels, from 4-5 ears of corn (reserve cobs for stock)
- 1 lb. Yukon gold potatoes, 3 medium, peeled and cut into 1/4" thick pieces
- 1 cup carrot, 1 large cut into 1/4" dice
- 1 cup celery, 3 stalks, finely diced
- 1 1/2 cups onion, 1 large onion, finely diced
- 4 oz. bacon, 4 slices, chopped
- 1/4 tsp cayenne pepper, or to taste
- 2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 Tbsp chives, chopped, to garnish
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Preparation
Chef’s notes
*After cutting the corn off the cobs, remove as many of the silk threads as possible to give your Bacon Corn Chowder a creamier, smoother consistency.
**Corn naturally has varying degrees of sweetness. If your corn is super sweet, add a little more salt to balance the sweetness.
For a Creamier Soup:
Blend 1/4 of the soup in a blender until smooth then return it to your Dutch oven and stir it into the rest of your chowder.