This hearty and creamy soup is made with potatoes, corn, cream and chicken broth. The chowder is topped with bacon, cheddar cheese and green onions
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Servings: 12
Ingredients
5bacon slices, minced
2onions, peeled and diced
3cupscorn, fresh or frozen
3clovesgarlic, minced
2tbspflour
5cupsrusset potatoes, peeled and cut into 1/2 inch chunks
2cups10% cream
6cupschicken broth
1 1/2tspsalt
1tspblack pepper
1/2tsppaprika
1/4tspcayenne pepper
1cupcheddar cheese, grated
6green onions, thinly sliced
Instructions
In a stock pot or dutch oven, fry the minced bacon until crisp. Scoop out the bacon and drain on a paper towel. Pour out some of the bacon grease, leaving about 2-3 tbsp of grease in the pot.
Add the onions to the pot and saute until the onions are soft and transparent, about 4-5 minutes.
Add the corn and minced garlic and saute another 5 minutes.
Stir in the flour and let cook for about 2 minutes.
Add the potatoes, cream, chicken broth, and spices.
Bring the chowder to a light boil and then reduce the heat to medium low. Let the soup simmer for about 40-45 minutes, or until the potatoes are soft.
Ladle the chowder into a bowl and top with the cooked bacon, grated cheddar and green onion slices.