Description
A comforting and creamy corn chowder packed with crispy bacon, tender potatoes, and simple flavors, perfect for family gatherings.
Ingredients
Scale
- 0.5 cup diced bacon
- 4 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cups cream-style corn
- 2 cups water
- 2 teaspoons salt
- Ground black pepper to taste
- 2 cups half-and-half
Instructions
- Gather all your ingredients; a happy kitchen is an organized one!
- Cook the diced bacon in a large pot over medium-high heat until it turns crispy—about 5 to 7 minutes. Drain excess fat, leaving 2 tablespoons of bacon grease in the pot.
- Add the chopped potatoes and onions; stir occasionally for about 5 minutes until they soften.
- Add in the cream-style corn, water, salt, and a sprinkle of pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 20 minutes.
- Warm the half-and-half in a small saucepan until it bubbles (but don’t boil). Mix it into the chowder to create a creamy finish.
- Serve your chowder immediately, garnished with fresh herbs if desired.
Notes
For a thicker chowder, mash some of the potatoes before adding the half-and-half. Customize with additional veggies or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg