Creamy Potato Corn Chowder
Creamy Potato Corn Chowder with bacon and cheddar is so easy to make. Hearty soup that makes a cozy weeknight meal the whole family will love!
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Servings: 8
Calories: 589kcal
Ingredients
- 1 tablespoon salted butter
- 1 medium yellow onion minced
- 2 stalks celery chopped
- 4 cups chicken broth
- 5 medium potatoes chopped
- 3 cups frozen corn
- 6 slices bacon
- 3 cups heavy whipping cream
- 1 cup cheddar cheese shredded
- 1 teaspoon salt to taste
- 1/2 teaspoon ground black pepper to taste
Instructions
- In a large pot over medium heat, melt the butter.
- Sauté the onion and celery in the butter for 3-5 minutes.
- Stir in the chicken broth, potatoes, and frozen corn.
- Simmer on medium heat until the potatoes have softened, about 30 minutes or so.
- Meanwhile, in a large skillet, cook and crumble the bacon. Set aside.
- Once the soup has simmered and the potatoes have softened, stir in the bacon, heavy whipping cream, cheddar cheese, salt, and pepper.
- Bring the chowder to a boil, and allow it to simmer over low heat for another 15 to 20 minutes, stirring occasionally.
- Serve while warm with crackers, cheese, or toasted baguettes.
Nutrition
Serving: 1g | Calories: 589kcal | Carbohydrates: 43g | Protein: 14g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1022mg | Fiber: 4g | Sugar: 8g
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