Corn and Potato Chowder
This deliciously creamy Corn and Potato Chowder is filled with diced potatoes, crispy bacon, and a sprinkle of green onion. It's comforting and coziness in a bowl!
Servings 6 servings
Calories 657kcal
Ingredients
- 3 slices bacon
- 2 Tablespoon butter
- 1 small white onion diced
- 5 ears corn kernels sliced off or 1 (8 oz) bag frozen corn
- 2 pounds potatoes diced and boiled to fork tender
- 3 Tablespoon all-purpose flour
- 3 cups chicken broth or broth
- 2 cups heavy whipping cream or half and half
- 2 cups Monterey Jack cheese grated, plus 1/2 cup for garnish
- 1/3 cup green onions sliced, green part only
- salt and pepper to taste
Instructions
- In a large pot, cook bacon until crisp. Remove bacon, crumble and set aside.
- Add 1 to 2 Tablespoon butter to the pan. Add onion to the pot and saute' until soft 2 to 3 minutes. Remove onion; set aside. Add 3 Tablespoons flour to the pan and cook 2 to 3 minutes stirring constantly; do not let the flour brown. Add chicken stock to the pan and whisk to incorporate the flour.
- Bring to a low boil. Add potatoes and corn and turn to low. Simmer 10 minutes on low. Stir in salt, pepper, and heavy cream; simmer 5 minutes.
- Before serving, stir in cheese and stir until it melts. Add additional salt and pepper if necessary. Serve and garnish with green onions, bacon, and additional cheese
Notes
I used round bread bowls but this is optional.
Nutrition
Calories: 657kcal | Carbohydrates: 30g | Protein: 20g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 169mg | Sodium: 558mg | Potassium: 901mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1716IU | Vitamin C: 20mg | Calcium: 379mg | Iron: 6mg
