This cozy potato corn and bacon chowder is a quick, easy & filling meal! It's packed full of flavor and is ready to go in a little over 30 minutes!
1leekrinsed well and diced
1cupwhole milkor half and half
4cupchicken brothor (1) 32oz box of chicken broth
3russet potatoesrinsed, peeled (optional) and cubed into 1/4"-1/2" chunks
2cupfresh cornor frozen
1tspkosher salt+ a pinch for sweating
1/2tspfreshly ground black pepper
1/4tspcayenne pepperor less, depending on personal taste
3slicesthick-cut baconcooked until crisp and diced
1/2cupmedium-sharp cheddar cheesegrated
Set a large stock pot or Dutch oven over medium-low heat. Add butter and melt. When the butter has melted add the onion and leek. Add a pinch of salt to help the onion and leek sweat and cook for 4-5 minutes until tender and transparent. Add garlic and corn and cook for 2-3 more minutes.
Sprinkle in flour and whisk. Slowly add chicken broth and then milk. Turn heat up to medium-high, then add potatoes. Season with salt, pepper and cayenne. Simmer for 25 minutes or until potatoes are tender.
Once the potatoes are tender and the soup has thickened, remove from the heat. Add in cheddar cheese (and parsley) and stir until incorporated. Spoon into individual bowls and top with crisp bacon pieces. Serve immediately.
- This soup reheats really well, I usually add a bit of water to it before reheating it.