Corn Chowder
I added this recipe after a trip to Chesapeake Bay where I had the most delicious corn chowder at a pub there. It was so good I just had to get some tips from their chef-owner so I could make it for myself back home.
Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups fresh or frozen corn kernels
- 2 large russet potatoes peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup half-and-half
- Salt to taste
- Ground black pepper to taste
- Chopped chives for garnish optional
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the corn kernels and diced potatoes to the pot, stirring to combine with the onion and garlic.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Stir in the half-and-half and cooked bacon, and continue to simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives if desired.
Nutrition
Calories: 204kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 4gSodium: 245mgFiber: 3g
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