Loaded Corn Chowder
A late-summer chowder of sweet corn, potatoes, and smoked bacon in a creamy broth, brightened with chives and a dash of hot sauce.
Ingredients
- fresh corn kernels4 cups (from 5 ears)
- thick-cut bacon4 slices, diced
- yellow onion1, diced
- Yukon gold potatoes1 lb, 1/2-inch dice
- red bell pepper1, diced
- garlic3 cloves, minced
- low-sodium chicken broth3 cups
- whole milk1.5 cups
- heavy cream1/2 cup
- fresh thyme1 tsp leaves
- kosher saltto taste
- black pepperto taste
- chivessmall bunch, snipped
- hot saucefor serving
Steps
Render bacon until crisp.
Render bacon in a heavy pot over medium heat until crisp. Remove and set aside, leaving the fat behind.
Cook onion and bell pepper.
Add onion and bell pepper. Cook until softened, about 6 minutes. Stir in garlic and thyme for 30 seconds.
Simmer potatoes in broth.
Add potatoes and broth, bring to a simmer, and cook until potatoes are nearly tender, about 12 minutes.
Add corn, milk, and cream.
Stir in corn, milk, and cream. Simmer 8 more minutes until corn is tender. Mash a few potatoes against the side of the pot to thicken.
Season and garnish chowder.
Season with salt and pepper. Top each bowl with bacon, chives, and a few drops of hot sauce.
Nutrition, per serving. 330 calories. Protein 11.5 grams, 14 percent. Carbs 34 grams, 41 percent. Fat 17 grams, 46 percent. Fiber 4.5 grams, sugar 7 grams, saturated fat 8.5 grams, sodium 520 milligrams. Estimated from ingredients.
