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Ingredients
| bacon: 3 strips (chopped) |
| onions: 2 (chopped) |
| garlic: 1 clove (minced) |
| russet potatoes: 2 whole potatoes |
| chicken broth: 3 cups |
| sweet yellow corn: 2 cups |
| broccoli flower clusters (flowerets): 2 cups |
| 2% milk: 1 cup |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| cheddar cheese (shredded): 1/2 cup (shredded) |
Corn and Bacon Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes.
- Drain the fat from the pan.
- Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Meanwhile, peel and cube the potatoes.
- Add to the pan along with half of the chicken broth and bring to a boil.
- Reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 10 minutes.
- Using a potato masher or hand blender, mash several times to break up about half of the potatoes.
- Add the remaining broth, corn and broccoli.
- Simmer until the broccoli is tender, about 6 minutes.
- Reduce the heat to low.
- Stir in the milk, salt and pepper.
- Heat through but do not boil.
- Sprinkle each serving with cheese.