Description
A comforting and creamy chowder made with potatoes, corn, and bacon, perfect for slow cooking and family gatherings.
Ingredients
Scale
- 4 medium potatoes, diced
- 1 cup corn (frozen or fresh)
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the onion and garlic to the pot and sauté until translucent.
- Stir in the diced potatoes and corn, then add the vegetable broth. Bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Mash some of the potatoes with a spoon to thicken the chowder.
- Stir in the heavy cream and season with salt and pepper.
- Top with crispy bacon and garnish with chives before serving.
Notes
For a lighter flavor, consider using low-sodium broth. This chowder can also be made vegan by substituting heavy cream with a plant-based alternative and bacon with smoked tempeh or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg