Ingredients
Method
- Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Sauté the Veggies: Add the chopped onions to the bacon fat and sauté for 5 minutes, or until softened. Add the garlic and cook for an additional minute.
- Add Potatoes and Broth: Stir in the diced potatoes, followed by the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- Incorporate the Corn: Add the fresh or frozen corn and cook for another 10 minutes.
- Add Cream and Milk: Stir in the heavy cream and milk. Simmer on low for an additional 5 minutes, allowing the flavors to meld together.
- Blend (Optional): For a creamier texture, use an immersion blender to blend part of the soup. Leave some corn and potatoes intact for texture.
- Season: Taste and season with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with crispy bacon and fresh parsley or chives.
Notes
- Soak the potatoes: If using fresh potatoes, peel and dice them before cooking. If you want to save time, you can also use pre-diced frozen potatoes. Just be sure to thaw them before adding.
- Bacon options: For the best flavor, use thick-cut bacon and cook it until crispy. If you're skipping the bacon, you can use smoked paprika or liquid smoke to add a smoky flavor.
- Flavor variations: Add a dash of cayenne pepper or chili flakes if you like a little heat. For extra depth, try adding a splash of white wine vinegar or lemon juice just before serving.
- Consistency: For a thicker soup, use an immersion blender to blend part of the soup, or mash some of the potatoes and corn with a fork before mixing it back in.
- Storage: This chowder keeps well in the fridge for up to 3 days. The flavors deepen over time, making it even better the next day. For freezing, store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.