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Ingredients
- 6 bacon, chopped
- 1 onion, diced
- 2 celery stalks, diced
- 2 all-purpose flour
- 4 chicken broth
- 1 Yukon Gold potatoes, diced
- 4 corn kernels
- 2 whole milk
- 1 heavy cream
- 1 kosher salt
- 1 black pepper
- 2 chives, chopped
Instructions
Cook bacon in a Dutch oven until crisp.
Remove bacon, leaving about 2 tbsp fat.
Add onion and celery.
Cook until soft, about 6 minutes.
6 minSprinkle flour over vegetables.
Cook 1 minute.
1 minGradually stir in broth.
Add potatoes, salt, and pepper.
Simmer until potatoes are tender, 12-18 minutes.
15 minAdd corn.
Stir in milk and cream.
Simmer gently another 5-7 minutes.
6 minDo not hard-boil.
Mash a small portion of potatoes if thicker chowder is desired.
Stir half the bacon back in.
Serve topped with remaining bacon and chives.
Nutrition per serving
415
Calories
14g
Protein
52g
Carbs
17g
Fat
Part of:Biscuits
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