Bacon Cheddar and Corn Chowder
A Hearty chowder with chunks of potato, bacon, and corn in a rich creamy broth.
Ingredients
- 6-8 slices bacon
- 1 small onion diced
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 1 10 oz bag frozen corn
- 2 Tablespoons flour
- 1/4 teaspoon cumin
- 1/2 teaspoon thyme
- 4 cups chicken broth
- 1 cup whole milk or half and half
- 1 1/2 cups cheddar cheese shredded
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt ***more depending on if you used low-sodium broth
Instructions
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Chop bacon into bite-sized cubes and place in a hot Dutch oven. Fry until crisp on the edges. (May need to do this in two batches) Remove the bacon with a slotted spoon onto a paper towel-lined plate. Drain half the bacon grease. Add in olive oil. Add in the onions and potatoes. Saute for 2 minutes, scraping the bottom of the dutch oven to loosen up all the bits. Add in the garlic and saute for 1 minute more. Sprinkle the flour over the veggies. Let this cook off for another minute. Add in the chicken broth, cumin, thyme, and corn. Cover and let the chowder simmer on low for 10 minutes. When potatoes are tender, pour in the milk or half and half. Add the cheese and the bacon and let simmer on low for another 10 minutes or until cheese is melted and soup has thickened a bit. Serve with more cheese, green onion, or chives.
Recipe Notes
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site