Corn Chowder with Bacon is full of fresh kernels of corn, yellow potatoes, and plenty of bacon. This fill-you-up meal is full of flavor and makes great leftovers too!
Keyword: corn chowder with bacon
Author: Sue Ringsdorf
4Tablespoonsbacon grease- or use butter
1wholejalapeño- seeds removed and diced
kosher salt and freshly ground black pepper - to taste
1cupcorn water- or use more chicken broth
4cupsfresh corn kernels (sliced from cobs)- from approximately 7-8 cobs
4cupsyellow potatoes- peeled and chopped
extra bacon and black pepper- to serve
Strip corn from cobs, by holding corn vertically on cutting board, and using sharp knife to slice. Rotate corn cob as you slice.
Make corn water (OPTIONAL). For additional corn flavoring, you can boil the cobs in water after removing the corn. It will create some additional flavor, but if you'd rather skip it, just add additional broth.
Heat a large sauce pan on stovetop to medium heat. Add diced bacon and cook until crisp. Remove bacon and some of the grease from the pan, leaving about two tablespoons. Add butter, onion, and jalapeños, and sauté until soft (approximately 4-5 minutes). Add garlic and seasonings and stir.
Add flour to pan, and stir continuously for about 2 minutes. Add chicken broth and stir, scraping the pan to loosen the spices. Turn heat up slightly so that the mixture starts to simmer and thicken.
Add corn and potatoes to stock pan. Stir and let simmer until the potatoes are fork tender, approximately 20-25 minutes. Use an immersion blender to puree a portion of the soup. Leave some chunks intact.
Serve chowder with extra bacon, and some freshly ground black pepper.