There’s nothing like a quick, easy soup on a cold winter day. This corn and bacon chowder is just hearty enough that you can’t tell it’s broth-based and not cream-based! It pairs perfectly with our homemade rolls or bread bowls to warm you up from the inside out.
6 Ingredient Corn and Bacon Chowder Recipe
This corn and bacon chowder is perfect for a cold, winter day. We love it paired with fresh, homemade rolls.
- 8 slices bacon diced into 1/2" thick pieces
- ½ cup onion diced (we prefer ours diced really small)
- 4 cups chicken broth
- 2 cups potatoes diced and peeled
- 2 14.5 ounce cans sweet creamed corn
- salt and pepper to taste
- In a large soup pot over medium-high heat, cook diced bacon until it starts to get slightly crispy. Remove from heat and drain grease.
- Return to heat and add onion. Cook until the onion starts to become tender.
- Add broth, potatoes, and creamed corn then bring chowder to a boil. Reduce heat, cover, and let it simmer for 12-15 minutes (or just until potatoes are tender).
- Add salt and pepper to taste, serve warm.
*You could substitute some of the chicken broth for milk or cream if you want a creamier soup.
Calories: 174 kcal · Carbohydrates: 38 g · Protein: 5 g · Fat: 2 g · Saturated Fat: 1 g · Cholesterol: 1 mg · Sodium: 957 mg · Potassium: 617 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 103 IU · Vitamin C: 32 mg · Calcium: 25 mg · Iron: 1 mg
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