Potato Corn Chowder With Bacon

How to make Potato Corn Chowder With Bacon

1 tbsp all-purpose flour

1 tbsp butter

1/2 yellow onion – diced

1 leek – rinsed well and diced

1 clove garlic – minced

1 cup whole milk – or half and half

4 cup chicken broth – or (1) 32oz box of chicken broth

3 russet potatoes – rinsed, peeled (optional) and cubed into 1/4″-1/2″ chunks

2 cup fresh corn – or frozen

1 tsp kosher salt – + a pinch for sweating

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper – or less, depending on personal taste

3 slices thick-cut bacon – cooked until crisp and diced

1/2 cup medium-sharp cheddar cheese – grated

1 tsp parsley – minced, (optional)

Step 1:

Set a large stock pot or Dutch oven over medium-low heat.

Add butter and melt.

When the butter has melted add the onion and leek.

Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent.

Add garlic and corn and cook for 2-3 more minutes.

Step 2:

Sprinkle in flour and whisk.

Slowly add chicken broth and then milk.

Turn heat up to medium-high, then add potatoes.

Season with salt, pepper and cayenne.

Simmer for 25 minutes or until potatoes are tender.

Step 3:

Once the potatoes are tender and the soup has thickened, remove from the heat.

Add in cheddar cheese (and parsley) and stir until incorporated.

Spoon into individual bowls and top with crisp bacon pieces.

Serve immediately.

This soup reheats really well, I usually add a bit of water to it before reheating it.