Bacon Corn Chowder
Ingredients
The chowder base
-
5
ears
fresh corn, shucked
-
8
slices
bacon, diced
-
1
small
white onion, diced
-
3
cloves
garlic, minced
-
3
tablespoons
all-purpose flour
-
3
cups
chicken stock
-
2
cups
milk
-
1.5
pounds
potatoes, diced into 1/4-inch cubes
-
1
can (4-ounce)
chopped green chiles
-
1
tablespoon
Old Bay seasoning
-
½
teaspoon
dried thyme
-
1
cup
grated cheddar cheese
-
1
teaspoon
salt
-
½
teaspoon
freshly-cracked black pepper
-
¼
teaspoon
cayenne pepper
Optional garnishes
-
to taste
extra shredded cheddar cheese
-
to taste
thinly-sliced green onions
-
to taste
reserved bacon bits
-
to taste
sour cream
Instructions
- Dry-roast the corn kernels in a stock pot until they begin to brown and caramelize, then set aside.
- Fry the bacon in the same pot until crisp, then remove and reserve some bacon grease.
- Sauté the onion in the reserved bacon grease until tender, then add garlic and cook until fragrant.
- Stir in flour and cook briefly, then add chicken stock, milk, potatoes, green chiles, Old Bay, and thyme.
- Simmer the mixture until the potatoes are tender, then stir in the corn, cheese, and most of the bacon bits.
- Season the chowder with salt, pepper, and cayenne to taste, then serve warm with optional garnishes.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
30mg
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