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Per serving
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- 1
Cook the Bacon and Sauté the Base
Cook the bacon in a large soup pot over medium-high heat until crispy, then remove and crumble. Leave about a tablespoon of drippings in the pot (or use butter if skipping bacon). Add the butter, then toss in the diced onion and minced garlic. Cook, stirring occasionally, for 4–5 minutes until the onion is soft and starting to turn golden.
- 2
Build the Chowder
Cut the red potatoes into 1/2 to 1-inch chunks and add them to the pot along with the corn kernels, Italian seasoning, celery salt, ground mustard, cayenne pepper, and a generous pinch of salt and black pepper. Pour in the chicken broth and stir everything together. Reduce the heat to medium-low and simmer for 10–15 minutes, just until the potatoes are fork-tender. Don't let them go too long or they'll get mushy.
- 3
Thicken and Finish
Once the potatoes are tender, whisk the sour cream directly into the soup. In a liquid measuring cup, whisk together the half and half and cornstarch until smooth with no lumps. Pour that mixture into the pot while stirring constantly. Let the chowder simmer another 3–5 minutes until it thickens up nicely. Ladle into bowls and top with shredded cheddar, crumbled bacon, and a little extra sour cream if you like.
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Creamy Corn Chowder
Created by: HomeCooking
Ingredients
- 8 slice bacon
- 2 lb red potatoes
- 2 tbsp butter
- 1 onion
- 3 clove garlic
- 3 cup corn kernels
- 2 tsp Italian seasoning
- 1/4 tsp celery salt
- 1/4 tsp ground mustard
- 1/8 tsp cayenne pepper
- 4 cup chicken broth
- 1/2 cup sour cream
- 1 cup half and half
- 2 tbsp cornstarch
- 1 cup shredded cheddar cheese
- 0 salt
- 0 black pepper
Instructions
- Cook the Bacon and Sauté the BaseCook the bacon in a large soup pot over medium-high heat until crispy, then remove and crumble. Leave about a tablespoon of drippings in the pot (or use butter if skipping bacon). Add the butter, then toss in the diced onion and minced garlic. Cook, stirring occasionally, for 4–5 minutes until the onion is soft and starting to turn golden.
- Build the ChowderCut the red potatoes into 1/2 to 1-inch chunks and add them to the pot along with the corn kernels, Italian seasoning, celery salt, ground mustard, cayenne pepper, and a generous pinch of salt and black pepper. Pour in the chicken broth and stir everything together. Reduce the heat to medium-low and simmer for 10–15 minutes, just until the potatoes are fork-tender. Don't let them go too long or they'll get mushy.
- Thicken and FinishOnce the potatoes are tender, whisk the sour cream directly into the soup. In a liquid measuring cup, whisk together the half and half and cornstarch until smooth with no lumps. Pour that mixture into the pot while stirring constantly. Let the chowder simmer another 3–5 minutes until it thickens up nicely. Ladle into bowls and top with shredded cheddar, crumbled bacon, and a little extra sour cream if you like.