Description
This Creamy Homemade Corn Chowder is packed with flavor, featuring fresh corn, crispy bacon, and creamy goodness. It’s an ideal choice for a cozy meal that’s both satisfying and easy to prepare, perfect for family dinners or chilly evenings.
Ingredients
Scale
- 8 slices bacon (uncooked and chopped)
- 1/2 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 lb. yukon gold potatoes (diced into ~1-inch chunks)
- 4–5 ears fresh corn cut off the cob (~4 cups)
- 4 cups chicken broth
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese (+ more for serving)
- 1/4 cup green onion (thinly sliced)
Instructions
- Heat a Dutch oven over medium/high heat.
- Add the chopped bacon and cook until crispy, about 4 to 5 minutes.
- Transfer the bacon to a small bowl, reserving 2 tablespoons of bacon fat in the pot.
- Add the diced onion and sauté until soft and translucent, about 3 to 4 minutes.
- Add the minced garlic, salt, and pepper, cooking for an additional minute.
- Stir in the diced potatoes, corn, and chicken broth, and bring to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 20 minutes.
- Add the heavy cream and shredded cheddar cheese, stirring until the cheese has melted, then let the chowder simmer for an additional 5 minutes.
- Stir in the bacon, mixing to combine.
- Serve in bowls garnished with additional shredded cheddar cheese and sliced green onions.
Notes
For an extra kick, add some diced jalapeños.
This chowder can be made ahead and reheated, making it a perfect meal prep option.
Feel free to substitute the chicken broth with vegetable broth for a vegetarian version.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg