Corn Chowder

  • 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
  1. 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. 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. 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. Divide soup among bowls. Top with chives and reserved bacon, if using.
Adapted from
Primary Ingredient
Sweet Corn
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