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Bacon Corn Chowder

Ingredients

2 Tbsp butter

¾ cup diced onion

¼ cup flour

2 tsp garlic

5 cups vegetable broth

3 cups corn

1 lb baby red potatoes

¼ tsp thyme

¼ tsp paprika

1 tsp salt

1 tsp pepper

1 cup heavy cream

8 slices of bacon

Handful chopped chives

 

 

Utensils

1 Large pot

Cutting board and knife

Blender or Immersion blender

Measuring cups and spoons

Pot holders

Spatula

Recipe Instructions


Kitchen Safety Tips:

Make sure to use pot holder when touching pots on the stove.

Turn the stove off as soon as you are done using it.

Step 1: Prep

Prep your cutting station by laying a damp cloth down and placing your cutting board on top.

Cut potatoes into ½ inch pieces. Dice onion.

Cook bacon.

Step 2: Sauté

Melt butter in pot over medium heat.

Add onion and garlic and cook until translucent.

Once cooked, add flour, and stir for about 1 minute.

Step 3: Boil & Simmer

Add broth and raise to medium high heat. Add corn, potatoes, thyme, paprika, salt and pepper, stir to combine.

Bring to a boil then reduce heat and simmer for 15 minutes.

Step 4: Blend

Using immersion blender or blender to roughly blend the soup. Do not completely puree, we just want to blend a bit of the corn and potatoes.

Step 5: Cream & Bacon

Add heavy cream, chives, and bacon. Stir to combine.

Step 6: Finish & Enjoy!

Let cool, serve, and enjoy!

Soup can be stored in an airtight container for up to 5 days or frozen for later!

Soup, Side, Lunch, Bacon, Corn Chowder, Bacon Corn Chowder, Corn Chowder