Corn Chowder
Corn Chowder is full of tender potatoes, fresh carrots, red peppers, onions and of course corn. Perfect for the cold winter months!
Servings 8 servings
Calories 340kcal
Cost $10
Ingredients
- 1 Large Red Bell Pepper Stem and Seeds Removed, Diced
- 2 Medium Carrots Peeled and Diced
- 1/2 Medium Yellow Onion Peeled and Diced
- 2 Cups Frozen Sweet Corn Thawed
- 2 Large Russet Potatoes Peeled and Cubed
- 6 Slices Bacon
- 3 TBSP Butter Divided
- 3 TBSP All Purpose Flour
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Cracked Pepper
- 8 Cups Chicken Stock
- 1 Cup Half and Half
- Shredded Colby Jack Cheese Optional
- Green Onions Sliced Optional
Instructions
- Preheat a large heavy bottomed pot over medium high heat.
- Cook bacon slices until just crispy and remove to a paper towel lined plate. Crumble up into pieces. Keep bacon grease in pot and leave the heat on medium high.
- Add in 1 tablespoon of butter. Once it's melted, add in diced red peppers, diced onions and diced carrots.
- Stir and cook for 3-4 minutes until vegetables are tender and slightly golden brown.
- Season with salt and pepper.
- Add in remaining butter and let it melt for about 30 seconds.
- Whisk in flour until well incorporated and cook for 1 minute, stirring constantly.
- Slowly stir in chicken stock and whisk to combine to prevent lumps from forming.
- Bring soup to a boil.
- Add in potatoes and corn and cook for 12-15 minutes or until potatoes are tender.
- Reduce heat to a simmer and stir in half of the bacon and the half and half. Cook for 5 minutes.
- Serve and garnish with reserved crumbled bacon, shredded cheese and sliced green onions if desired.