Corn Chowder
Leftovers are easy to freeze and reheat if you want to make a double batch!
Ingredients
- 4 strips bacon
- 1 large yellow onion chopped
- 4 cups corn (about 4 ears or 2 15oz cans)
- 1 cup carrot (about 2 large) chopped
- 3 cloves garlic minced
- 1 pound russet potatoes (about 2 medium) peeled and chopped
- 4 cups low sodium chicken broth
- salt to taste
- black pepper to taste
- 1/4 tsp cayenne pepper
- 1 cup whole milk
Instructions
- Cook the bacon until crispy in a large pot or Dutch oven over medium heat for about 4 minutes per side. Place on a plate with a paper towel to soak up excess grease. Keep about 1 tbsp of grease in the pot. Once the bacon is cool, chop and set aside.
- Add chopped onion to the hot bacon grease and saute for about 4 minutes.
- If you are using corn on the cob, cut the corn off the cob (uncooked). Add the carrot, corn, and garlic into the pot with the onion and continue to cook for 3 minutes.
- Add the potato, salt, pepper, cayenne, and chicken broth. Bring to a simmer and cover, cooking for 10-15 minutes, until the potato is tender.
- Place half of the soup mixture into a blender and blend for about 1 minute, until smooth. Make sure to allow the steam to escape as you are blending. Add the blended portion of soup back into the pot.
- Add milk and cook for another 2-4 minutes, until simmering. Serve with bacon. Enjoy!
Notes
When blending soup, or anything hot, remove the venting cap from your blender lid and drape a towel over top. This will prevent a pressure build-up that could create quite a mess!