Corn Chowder with Bacon

Corn Chowder with Bacon
Corn Chowder with Bacon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    lb bacon, diced

  • 1

    yellow onion, diced

  • 1

    red pepper, diced

  • 1

    cup celery, diced

  • 4

    garlic cloves, finely minced

  • 1/4

    cup all-purpose flour

  • 4

    cups chicken broth

  • 4

    cups milk

  • 2

    Russet potatoes, peeled and diced into 1/4-inch cubes

  • 1

    teaspoon dried thyme

  • 1

    teaspoon dried oregano

  • 1

    teaspoon salt, or to taste

  • 1

    teaspoon pepper, or to taste

  • Pinch cayenne pepper, optional and to taste

  • 2

    cups corn (frozen or canned)

  • 8

    ounces extra-sharp cheddar cheese, grated from a block (pre-grated cheese has trouble melting)

  • 1/3

    cup fresh parsley, finely chopped

  • 1/3

    cup green onion, finely chopped

Directions

Cook bacon in a large stock pot, or Dutch oven. Remove from pot and set on paper towels, leaving the bacon grease in the pot. Add onions, celery, and red pepper to the pot and sauté 5-10 minutes until tender. Add garlic and sauté an additional 2 minutes. Whisk in flour until lightly brown, about 1 minute. Stir in chicken broth, milk, potatoes, thyme, oregano, salt, pepper, and cayenne and bring to a boil. Let soup boil rapidly for about 15 minutes until potatoes are tender. Add more milk or chicken broth as necessary to achieve desired consistency. Add corn and all but 1/4 cup of bacon, and reduce heat to low. Slowly stir in cheese until melted. Add parsley and green onion, stirring to combine. Remove from heat and garnish with extra cheese, bacon bits, parsley and onion. You can also store in an airtight container in the fridge for up to 7 days.

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