Go for gold with a serving of this hearty corn chowder. You can’t go wrong with creamy corn and potatoes topped off with savory bacon bits!
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:Serves 4-6 1x
Category:Soups
Ingredients
Scale
5 bacon slices, chopped
1 cup chopped onion
5 red potatoes, cubed
1 bay leaf
1 (14.75-ounce) can cream- style corn
1 cup frozen corn kernels
1 cup whole milk
2 cups heavy cream
Kosher salt and freshly ground black pepper
Instructions
In a large pot, cook the bacon over medium-high heat until crisp. Transfer to a paper towel–lined plate and set aside.
Reduce the heat to medium, add the onion, and cook for 3 to 4 minutes, or until tender. Add the potatoes, bay leaf, and 1 cup water; bring to a boil. Reduce the heat to low and cover. Simmer for 18 to 20 minutes, or until the potatoes are tender.
Stir in the cream-style corn, frozen corn, milk, and heavy cream; cook, stirring often, for 5 minutes more, until the soup begins to simmer again. Remove the bay leaf. Taste and season with salt and pepper.
Ladle into bowls, sprinkle with the bacon, and serve immediately.
