Corn Chowder Recipe: Comforting And Delicious

Introduction

Ingredients

• 4 cups of corn kernels (fresh or frozen)
• 4 slices of bacon, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 potatoes, peeled and diced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 tablespoon of butter
• Salt and pepper to taste
• Optional: chopped fresh herbs (such as thyme or parsley) for garnish

Instructions

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
2. Add the diced onion and minced garlic to the pot with the bacon grease and cook until softened, about 5 minutes.
3. Add the diced potatoes and corn kernels to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.
6. Using an immersion blender or a regular blender, puree about half of the chowder until smooth. If using a regular blender, be sure to let the mixture cool slightly before blending and blend in batches.
7. Return the pureed chowder to the pot and stir to combine.
8. Add the heavy cream and butter to the pot and stir until the butter is melted and the cream is heated through.
9. Season with salt and pepper to taste.
10. Divide the corn chowder into serving bowls and top with the crispy bacon and chopped fresh herbs if desired. Serve hot.

Nutrition

• Calories: 407
• Protein: 10g
• Fat: 26g
• Carbohydrates: 37g
• Fiber: 4g
• Sugar: 6g
• Sodium: 909mg
• Cholesterol: 93mg

Conclusion