Bacon Kitchen One Pot Meal Soup & Stew Vegetable

Hearty Corn Chowder

By Heather Anzallo

Corn chowder is popular in the summer when fresh sweet corn is abundant, but you can make it year-round with frozen corn and it would still be delicious.

One of the best things about making corn chowder, or any kind of soup really, is that you can easily make it your own. You can go for a meatless option and take out the bacon, or add sauteed spinach if you are looking to include more vegetables in your diet.

Ingredients

Print Recipe

1/2 lb bacon, chopped or diced
1 medium yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
2 1/2 cups Yukon gold potatoes, diced
1/2 tsp Salt
2 Tbsp Dizzy Pig Mediterranean-ish Italian & Greek Seasoning
1/4 tsp garlic
3 cups chicken broth
2 cups heavy cream
4 cups fresh or 2 bags frozen corn — for a creamier texture, substitute 2 cups (1 bag) of frozen corn for 1 can of cream-style corn
Sliced green onion for garnish, optional

Directions

In a pan or dutch oven, brown chopped bacon over Medium High heat until well rendered
Reserve some of the bacon pieces for garnish if desired
Remove all but 2 tsp of bacon fat
On medium heat, sauté onion, garlic, salt, and Happy Nancy seasoning with the bacon fat
Add the carrots, celery, and potatoes and cook about 5 minutes
Add the chicken broth, heavy cream and corn, and bring to a boil
Once boiling, reduce heat to simmer and cook until the potatoes are tender, about 15 to 20 minutes
Season to taste with salt and pepper as needed
If desired, garnish with the reserved bacon crumbles and sliced green onion