Classic Bacon Corn Chowder

Ingredients

• 6 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 2 tbsp all-purpose flour
• 4 cups chicken broth
• 1 1/2 lb Yukon Gold potatoes, diced
• 4 cups corn kernels
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chives, chopped

Instructions

1. Cook bacon in a Dutch oven until crisp.
2. Remove bacon, leaving about 2 tbsp fat.
3. Add onion and celery.
4. Cook until soft, about 6 minutes.
5. Sprinkle flour over vegetables.
6. Cook 1 minute.
7. Gradually stir in broth.
8. Add potatoes, salt, and pepper.
9. Simmer until potatoes are tender, 12-18 minutes.
10. Add corn.
11. Stir in milk and cream.
12. Simmer gently another 5-7 minutes.
13. Do not hard-boil.
14. Mash a small portion of potatoes if thicker chowder is desired.
15. Stir half the bacon back in.
16. Serve topped with remaining bacon and chives.

Nutrition

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