A comforting and delicious corn chowder soup packed with corn, potatoes and bacon. Full of flavor and simple to make. This is the perfect recipe for the fall or winter!
6small red potatoes, chopped and peeled, if desired
1 (15-ounce) cancorn
1(15-ounce) cancreamed corn
1 ½teaspoonsKosher salt
⅛teaspoonground nutmeg
2cupswhole milk, warmed
Ground black pepper, to taste
Optional toppings: Shredded cheese and Sliced green onions
Instructions
In a large pot, cook the bacon over medium-high heat. Once cooked, remove and place on a paper towel-lined plate. Leave about 1/2 Tablespoon grease in the pot.
Add the butter and onions. Cook 3 minutes then whisk in the flour. Slowly whisk in the chicken broth.
Add the potatoes, corn, creamed corn, salt, and nutmeg. Bring to a light boil and simmer 20 minutes, or until the potatoes are fork tender.
Stir in the milk and simmer until it begins to thicken. Remove from heat and season with salt and pepper, to taste.
Top with cheese and green onions, if desired, for serving.
Notes
Blend: To make creamier, try blending the soup. Blend 1/4 cup first, then mix back in. Continue to blend in 1/4 increments until desired texture is reached. Store: This chowder will stay fresh in the refrigerator for about 3-4 days.