This recipe by Preppy Kitchen is by far the most delicious corn chowder recipe I have ever tried. It is full of crispy bacon bits, sweet corn, and potatoes. It’s super easy to make and only requires one pot. I just cooked it at home this weekend, and my family loved it so much. Nothing can surely beat a comforting and filling meal. Read on or watch the video below for full instructions.
Ingredients:
- 4 slices bacon (chopped)
- 1 tablespoon of unsalted butter
- 1 yellow onion (diced)
- 2 stalks of celery (diced)
- 1 large carrot (diced)
- 3 garlic cloves (minced)
- 3 cups of corn kernels
- 2 medium Yukon gold potatoes
- 3 cups of chicken broth
- 2 cups of whole milk
- 2 teaspoons of salt
- 1 1/2 teaspoons of chopped thyme
- 1/2 teaspoon of ground black pepper
- chopped chives (for garnish before serving)
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Instructions:
Step 1:
Add bacon to a large pot and cook over medium-high heat until crisp for about 6 minutes. Remove the bacon pieces using a slotted spoon then place them on a plate lined with a paper towel. Reserve the dripping in a pot.
Step 2:
Melt the butter in the pot. Add the onion, celery, and carrot, and cook the vegetables until tender for about 7 minutes while stirring occasionally. Next, add the garlic and cook for about a minute.
Step 3:
Add the corn kernels, corn cobs, potatoes, broth, milk, salt, thyme, and pepper. Let it come to a simmer, then lower the heat to medium-low. Cook until the potatoes are tender for about 15 minutes. Once done, remove it from the heat. Remove and discard the corn cobs.
Step 4:
Pour two cups of the soup mixture into a blender, and blend it until smooth. Put it back into the pot, add the cooked bacon, and stir it until well combined. Serve hot, and garnish each serving with chopped chives and black pepper. Enjoy!
