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Bacon Corn Chowder
Serves 10 |
Creamy, chucky, rich, and delicious!
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Ingredients:
| 1 lb bacon, chopped |
| 1 yellow onion, diced |
| 4 cloves garlic, minced |
| 2 lb red potatoes, diced |
| 1/4 cup flour |
| 6 cups chicken stock |
| 2 cups half and half |
| 3 cans sweet corn, 15.25 oz. |
| Salt, to taste |
| Ground black pepper, to taste |
| 1 teaspoon seasoned salt |
| Cayenne pepper, to taste |
| 2 cups shredded cheddar cheese |
Directions:
- Bring a Dutch oven over medium heat. Add the bacon and cook until crispy. Transfer the bacon to a paper towel lined plate. Reserve half of the bacon grease.
- Add the onion to the Dutch oven and cook for 5 minutes. Then add garlic and cook for 30 seconds.
- Add the red potatoes and sprinkle the flour over the potatoes. Stir until potatoes are coated.
- Pour in the chicken stock and bring to a boil. Cook for 12 minutes, until the potatoes are soft.
- Use a potato masher to mash the potatoes.
- Pour in the half and half and add the corn. Season with the salt, black pepper, seasoned salt, and cayenne pepper. Bring to a simmer and cook for an additional 5 minutes.
- Sprinkle the cheddar cheese over top and stir together.
- Ladle into serving bowls and enjoy!
| Main Ingredient: | Corn, Bacon |
| Cooking Method: | Stovetop |
| Course: | Soup |
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