Creamy Corn Chowder

local_grocery_store Ingredients

• 4 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 potatoes, peeled and diced
• 4 cups corn, fresh or frozen
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 green onions, chopped

restaurant_menu Method

1. 1.In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. 2.Add the onion and garlic to the bacon fat and cook until soft and translucent, about 5 minutes.
3. 3.Add the potatoes, corn, and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. 4.Using an immersion blender or transferring to a blender in batches, blend the soup until smooth.
5. 5.Stir in the cream and heat through. Season with salt and pepper to taste.
6. 6.Serve hot, garnished with the reserved bacon and chopped green onions.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• chevron_rightIf you don't have an immersion blender, you can transfer the soup to a blender in batches to puree.