Name: Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 6 slices bacon, cut into small strips -; 1 large yellow onion, chopped -; 1 lb. russet potatoes, peeled, cut into small cubes -; 4 c. low-sodium chicken broth -; 1/2 c. whole milk -; 2 tbsp. all-purpose flour -; 3 c. fresh or frozen corn, defrosted and drained if frozen -; 4 oz. shredded white cheddar (about 1 c.) -; 1/2 c. heavy cream -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. chopped chives -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Corn Chowder

1. 6 slices bacon, cut into small strips -

2. 1 large yellow onion, chopped -

3. 1 lb. russet potatoes, peeled, cut into small cubes -

4. 4 c. low-sodium chicken broth -

5. 1/2 c. whole milk -

6. 2 tbsp. all-purpose flour -

7. 3 c. fresh or frozen corn, defrosted and drained if frozen -

8. 4 oz. shredded white cheddar (about 1 c.) -

9. 1/2 c. heavy cream -

10. Kosher salt -

11. Freshly ground black pepper -

12. 1 tbsp. chopped chives -

How to cook deliciously - Corn Chowder

1. Stage

In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper-towel lined plate. Drain all but 1 tablespoon fat.

2. Stage

In same pot over medium-high heat, cook onion, stirring occasionally, until translucent, 5 to 7 minutes. Add potatoes and broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.

3. Stage

In a small bowl, whisk milk and flour. Stir milk mixture into potato mixture. Add corn, cheese, cream, and bacon (reserving some for topping, if desired). Bring to a boil and cook until cheese is melted, 2 to 3 minutes more; season with salt and pepper.

4. Stage

Divide soup among bowls. Top with chives and reserved bacon, if using.