Easy Corn Chowder Soup Recipe How To Make Corn Chowder With Bacon

Ingredients

6 slices bacon, cut into small strips

1 large onion, chopped

1 lb. russet potatoes, cut into small cubes

4 c. low-sodium chicken broth

2 tbsp. all-purpose flour

1/2 c. whole milk

3 c. fresh or frozen corn, defrosted and drained if frozen

1/2 c. heavy cream

1 c. white Cheddar

kosher salt

Freshly ground black pepper

1 tbsp. Chopped chives, for garnish

Preparation

Step 1In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.Step 2When potatoes are tender, whisk flour into milk, then stir that mixture into the pot. Add corn, cream, cheese, and bacon (reserving some for topping, if desired) and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more. Step 3Season with salt and pepper to taste, and garnish with chives before serving.

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