Rustic Corn Chowder
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
use fresh corn when available or canned when out of season
substitute part of the cream with milk for a lighter soup
refrigerate leftovers for 3 days or freeze for up to 1 month
Notes
1
Cook bacon in a large pot until lightly browned. Add onion and garlic and cook until softened.
2
Add potatoes, chicken stock, and pepper. Simmer covered 20 minutes until potatoes are tender then mash lightly.
3
Stir in cream style corn kernel corn and butter. Cook over low heat 10 minutes stirring often.
4
Add milk and cream. Heat gently 10 minutes without boiling.
5
Add milk and cream. Heat gently 10 minutes without boiling.
Instructions
8 slices bacon
1 large onion (finely chopped)
3 garlic cloves (crushed)
3 cups potatoes (peeled and cubed)
2 cups chicken stock
black pepper (freshly ground to taste)
3 cans cream style corn (14 oz each)
2 cans whole kernel corn niblets (12 oz each)
¼ cup butter
½ cup milk
2 cups light cream (half and half)
cheddar cheese (for garnish)
Rustic Corn Chowder
Anthology of Crumbs
This chowder is full of character, with the sweetness of corn, the richness of cream, and the depth of smoky bacon. Potatoes lend comfort while melted cheddar finishes each bowl with a golden touch. Whether you prepare it with fresh summer cobs or tins tucked in the pantry, this soup carries the same farmhouse warmth to the table.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
45 min
Rest Time
0
Total Time
1 hr
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