Get ready to dive into the ultimate comfort food that screams summer freshness and hearty satisfaction! This Summer Corn Bacon and Potato Chowder is not just a recipe; it's a culinary journey that transforms simple ingredients into a bowl of pure bliss. Imagine creamy, rich broth studded with crispy bacon, tender potatoes, and sweet corn kernels that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or craving a soul-warming meal, this chowder is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 slices bacon, chopped
- 1 onion, diced
- 2 potatoes, diced
- 2 cups corn kernels
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 slices of chopped bacon, 1 diced onion, 2 diced potatoes, 2 cups of corn kernels, 4 cups of chicken broth, 1 cup of heavy cream, and salt and pepper to taste.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the bacon is crispy, use a slotted spoon to remove it from the pot and transfer it to a paper towel-lined plate to drain excess grease. Leave the rendered bacon fat in the pot.
- Add the diced onion to the pot with the bacon fat and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Next, add the diced potatoes to the pot and stir to combine with the onions. Cook for another 5 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
- After the potatoes are cooked, add the corn kernels to the pot and stir well. Simmer for an additional 5 minutes to heat the corn through.
- Lower the heat and stir in the heavy cream, mixing thoroughly. Allow the chowder to warm for another 2-3 minutes, but do not let it boil.
- Season the chowder with salt and pepper to taste. Remember to taste as you go to achieve the desired flavor.
- Finally, return the crispy bacon to the pot, stirring to incorporate it into the chowder. Allow it to heat through for another minute.
- Serve the chowder hot, garnished with additional bacon or fresh herbs if desired. Enjoy your delicious Summer Corn Bacon and Potato Chowder!
Tips
- For the crispiest bacon, start with a cold pan and cook slowly over medium heat.
- Use fresh corn kernels when in season for the most vibrant flavor, but frozen corn works perfectly too.
- Don't rush the potato cooking process - letting them simmer allows them to absorb all the delicious flavors.
- Keep the heat low when adding cream to prevent curdling and maintain a smooth, silky texture.
- For extra depth, consider adding a splash of white wine when sautéing the onions.
- If you want a thicker chowder, you can mash some potatoes against the side of the pot or add a tablespoon of cornstarch.
- Garnish with fresh chives, green onions, or a sprinkle of extra crispy bacon for added texture and visual appeal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 55mg
