Ingredients
Soup Base
- 6 slices bacon, chopped
- 1 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until it becomes crisp. Use a slotted spoon to remove the bacon and set it aside, leaving the bacon drippings in the pot for flavor.
- Sauté Onion: Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and sauté until it becomes soft and translucent, which usually takes about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until you can smell its fragrance, being careful not to let it burn.
- Add Vegetables and Broth: Add the diced potatoes and corn kernels to the pot, then pour in the chicken broth. Stir to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Bacon: Stir in the heavy cream and the cooked bacon pieces. Be careful not to let the soup return to a boil once the cream is added, as this can cause curdling.
- Season and Serve: Season the chowder with salt and pepper to your taste. Heat gently for a few minutes to warm through, then serve hot, optionally garnished with green onions or parsley.
Notes
- For a thicker chowder, blend a portion of the soup and then stir it back into the pot.
- Avoid boiling the soup after adding the heavy cream to prevent curdling.
- Green onions or parsley add a fresh, vibrant garnish to enhance flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
