Bacon Corn Chowder
Crispy bacon, sweet corn, and tender potatoes in a creamy broth—pure comfort in a bowl. Ready in 35 minutes with no fuss.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 pound potato, peeled and cubed
- 3 cups corn kernels, fresh or frozen
- 4 cups chicken broth
- ¾ cup heavy cream
- 2 tbsp butter
- 1 pinch salt and pepper to taste
Instructions
- 1
Cook bacon in a large pot over medium heat, stirring occasionally, until crispy, ~8 minutes.
- 2
Remove bacon to a paper towel. Leave 2 tbsp bacon fat in the pot; drain excess.
- 3
Add onion and celery to the pot. Sauté over medium heat until softened, ~4 minutes.
- 4
Stir in butter until melted. Add potato cubes and corn kernels.
- 5
Pour in broth and bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, ~12 minutes.
- 6
Stir in heavy cream and cooked bacon. Simmer 2 minutes until heated through.
- 7
Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- large pot (5-quart)
- cutting board
- chef's knife
- wooden spoon
- paper towels
- measuring cups and spoons
- ladle
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