Description
A warm and comforting potato and corn chowder that brings family together with its creamy texture and delightful flavors.
Ingredients
- 4 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 slices bacon, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped green onions or parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and minced garlic to the pot and sauté until translucent.
- Stir in the diced potatoes and corn, then pour in the broth. Bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with crispy bacon and chopped green onions or parsley.
Notes
For a creamier consistency, consider blending a portion of the chowder. Using fresh corn adds a burst of sweetness.
