Corn Potato Chowder

Ingredients

• 5 ears corn (Kernels removed from cobs; reserve the cobs for simmering)
• 4 strips bacon (Cook fully, then dice; reserve for garnish. Keep the rendered bacon grease in the pot)
• 2 tbsp butter
• 1 small/medium onion (Diced)
• 0.25 cup all-purpose flour
• 1 cup half-and-half
• 6 cups chicken stock
• 1 lb gold potatoes (Diced)
• 1 cup cheddar cheese (Shredded)
• 2 tsp salt
• 2 tsp black pepper
• green onions (For garnish)

Steps

1. 1

   Remove the kernels from the corn cobs. Set the kernels aside and reserve the bare cobs for the broth.

2. 2

   Heat a Dutch oven or large pot over medium heat. Once hot, add the bacon and cook it fully, turning it halfway through, until rendered and cooked through.

3. 3

   Remove the cooked bacon from the pot. Dice it and reserve it for garnishing the chowder later.

4. 4

   Leave the rendered bacon grease in the pot. Add the butter and diced onion, then sauté until the onion is soft and fragrant.

5. 5

   Add the flour to the pot and mix thoroughly with the butter, bacon grease, and onion until incorporated.

6. 6

   Pour in the half-and-half and stir until it is fully combined with the flour mixture and smooth.

7. 7

   Add the chicken stock, reserving the corn kernels for later. Place the reserved corn cobs and diced potatoes in the pot.

8. 8

   Bring the chowder to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, until the potatoes are tender.

9. 9

   Remove and discard the corn cobs.

10. 10

    Add the reserved corn kernels, shredded cheddar cheese, salt, and pepper. Stir thoroughly until the cheese melts and the ingredients are fully incorporated.

11. 11

    Garnish the chowder with green onions and the reserved diced bacon, if desired.

12. 12

    Serve the chowder hot and enjoy.

Notes

Fresh corn is recommended because simmering the cobs adds deeper flavor. For frozen corn, skip simmering the cobs; canned corn is described as a last resort. Cut the potatoes into evenly sized pieces so they cook at the same rate. For a thinner chowder, add more chicken broth; for a thicker chowder, simmer uncovered longer, add more cheese, or substitute heavy cream for the half-and-half. The source does not specify an exact serving temperature beyond serving the chowder after preparation.

Nutrition per serving

• main
• soup
• chowder
• one-pot
• American
• comfort food
• cold-weather
• bacon