Creamy Corn Chowder Bacon (Printable Version)
A creamy chowder blending fresh corn, smoky bacon, and tender potatoes for a cozy meal.
# Ingredients Required:
→ Liquids
01 -
946 ml chicken broth
02 -
355 ml milk
03 -
240 ml heavy cream
→ Vegetables
04 -
4 cups (approx. 640 g) fresh corn kernels
05 -
1 large onion, finely diced
06 -
1 large carrot, diced (6 mm pieces)
07 -
3 stalks celery, finely diced
08 -
454 g Yukon Gold potatoes, peeled and cut into 6 mm thick pieces
→ Meat
09 -
113 g bacon, chopped
→ Seasonings
10 -
2-3 tsp sea salt
11 -
1/4 tsp black pepper
12 -
1/4 tsp cayenne pepper
13 -
2 Tbsp chives, chopped
# Guide to Cooking:
01 -
Cut kernels from corn cobs and reserve kernels. Place bare cobs in a stockpot and add chicken broth, milk, and heavy cream. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Remove cobs with tongs and discard, reserving the corn-infused stock for later use.
02 -
Heat a 5-quart Dutch oven over medium-high heat. Add chopped bacon and cook, stirring occasionally, until browned. Remove bacon with a slotted spoon and set aside.
03 -
In the same pot with bacon fat, add diced onion, celery, and carrot. Cook uncovered, stirring occasionally, until the onion is soft, about 7 to 8 minutes.
04 -
Add potatoes, corn kernels, 2 teaspoons salt, black pepper, and cayenne pepper to the pot. Pour in the reserved corn stock and bring to a gentle boil. Reduce heat and simmer uncovered for 10 to 15 minutes, until potatoes are tender. Adjust seasoning with additional salt and pepper to taste.
05 -
Ladle chowder into bowls and garnish with reserved bacon and chopped chives.
# Extra Suggestions:
01 -
For a vegetarian version, omit bacon and replace chicken broth with vegetable broth. Adjust salt and pepper after simmering for optimal flavor.