Ingredients
Scale
- 4 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- In the bacon fat, sauté the onion until translucent. Add garlic and cook for another minute.
- Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in the corn and cream, and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with bacon and chives or parsley.
Notes
For a thicker chowder, mash some of the potatoes in the pot after they have softened. This recipe is naturally gluten-free as long as you use gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Omnivore