Creamy Corn Chowder

Creamy Corn Chowder

Ingredients

• 1 medium onion, diced
• 2 teaspoons unsalted butter
• 2-3 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 1 teaspoon kosher salt
• 5 cups fresh or frozen corn
• 1 cup heavy whipping cream
• 3 cups milk
• 4 slices bacon, already cooked, chopped
• 3 green onions, sliced

Directions:

Wash, dry, prep your vegetables and set aside.

In your Dutch oven or large pot, add in the butter and sauté the onions until they are translucent.

Next, add in the potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are soft.

Then, add in your corn and continue cooking for 15 minutes. Then add in the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream have warmed up.

Serve and top with bacon and the sliced green onions.

Additional Tips for Success

Feel free to omit the salt if you are worried about the chowder being too salty due to the chicken broth. You can also add water to the chowder to help tone it down a bit. Remember, it’s easier to ADD salt than remove it.

You may need to adjust your cooking time depending on whether you use fresh or frozen corn.