Homemade potato corn chowder with bacon is a rich, creamy and hearty soup perfect for the cold weather. Made with chunky potatoes, fresh sweet corn and crispy bacon in a milky savory broth, just so flavorful!
4ears of fresh cornkernels remove off of the cobs, cobs reserve for later
3tablespoonsbutter
5stripsbaconchopped
2clovesgarlicminced
1yellow onionsmall, diced
5tablespoonsflour
2cupschicken broth
3cupsmilk
2largepotatoesdiced
1teaspoondried thyme
1bay leaf
3/4cupheavy cream
1stemscallionsfinely sliced
salt and pepper
Instructions
Remove corn kernels off of a cob: Place a tiny bowl in the middle of a large bowl, place the corn on the tiny bowl holding it up and cut the kernels off of the cobs. Do not throw the cobs, set them aside.
Cook the bacon: In a stockpot or dutch oven, heat butter over medium heat and cook the bacon until crispy. Remove the bacon and set it aside but leave off the excess oil in the pot.
Saute onions and garlic until translucent and fragrant. Add flour and stir.
Make the soup: Add the broth, milk and potatoes. Don't forget the cobs from step 1. Add them in too. The cobs will give a more savory corn flavor. Add thyme and bay leaf. Simmer for 25 minutes, stirring occasionally.
Add corn kernels and cook for 5 minutes. Remove the cobs and you can throw them away now.
Make it creamy: Add the heavy cream, stir. Add half of the cooked bacon and scallions. salt and pepper to taste.
Serve and enjoy: Garnish with the rest of the bacon and scallions.