Corn Chowder with bacon

Recipes Help Groceries Timers

INGREDIENTS

{136 g} 6

slices bacon, cut into small strips

{38 g} 1

large onion, chopped

1 lb {454 g}

russet potatoes, cut into small cubes

4 cup {1006 g}

low-sodium chicken broth

2 TBL {16 g}

all-purpose flour

1/2 cup {64 g}

whole milk

3 cup {492 g}

fresh or frozen corn, defrosted and drained if frozen

1/2 cup {119 g}

heavy cream

1 cup {100 g}

white Cheddar

kosher salt

Freshly ground black pepper

1 TBL {3.0 g}

Chopped chives, for garnish

DIRECTIONS In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes, corn and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.

When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Blend with hand blender, pulsing a few times until it’s chunky - not smooth. Add cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.

Season with salt and pepper to taste, and garnish with chives before serving.

Edit recipe:Corn Chowder with bacon      Show Edit HistoryFix