Summer Corn Chowder with Fresh Corn and Bacon
A creamy summer corn chowder with fresh corn, bacon, potatoes, and cream, made in one pot.
Ingredients
Main Ingredients
- 4 cup fresh corn kernels cut from the cob
- 4 slices bacon diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium potatoes peeled and cubed
- 4 cup low-sodium chicken or vegetable broth
- 1 cup heavy cream
- ½ tsp salt or to taste
- black pepper to taste
- chives or parsley for garnish
Instructions
Cooking
- Cook the diced bacon in a large pot over medium heat until crisp. Remove the bacon and leave the drippings in the pot.
- Cook the chopped onion in the drippings until soft. Add the garlic and cook for 1 more minute.
- Stir in the cubed potatoes and the corn kernels.
- Pour in the broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the potatoes are tender.
- Lower the heat and stir in the cream. Warm gently without boiling hard, then season with salt and pepper.
- For a smoother texture, blend part of the soup.
- Serve hot, topped with the crispy bacon and chives or parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to 165 degrees F. Bacon is salty, so taste before adding more salt. Nutrition is an estimate.