Hearty, cozy Southern Corn Chowder with potatoes, bacon, cheese, and of course, lots of corn, will warm you up on those chilly days. Fresh, frozen, or canned corn all work for this delightful warm soup recipe.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author The Gracious Wife
8ounces1/2 pound bacon
1cupfinely chopped onions
1cupfinely chopped carrots
1/2cupfinely chopped celery
2Tgarlicminced (This is about 12 small-medium cloves)
1/2red bell pepperfinely chopped
3 15ozcans corndrained
1 1/2cupspotatoespeeled and cubed
2quartschicken broth8 cups
1 1/2cupsmilk or half & half
**optional** 2-4 cups shredded cheddar
Place a large stock pot over medium heat and cook the bacon until crispy. about 5 minutes.
Remove the bacon to drain on paper towels. Leave about 1/4 cup drippings in the pot.
Add onions, carrots, and celery and cook, stirring often, until vegetables are soft, at least 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add the bell pepper and corn to the pot, and cook for 10 minutes, stirring often.
Add chicken broth. Then potatoes, cayenne pepper, and crumbled bacon (keep a little bacon out if you'd like to garnish).
Bring to a boil, then reduce to a simmer and continue cooking for 20 minutes, until potatoes are tender.
Meanwhile, in a medium saucepan, melt the butter over medium heat.
Add the flour. Stir to combine, and allow to continue cooking for another 1-2 minutes.
Slowly add the milk, about a ¼ cup at a time, stirring to prevent lumps. Allow the mixture to heat through, then add to your soup mixture when potatoes are cooked through.
Bring your soup mixture back to a low simmer to heat through. If you're adding cheese, add it now, a little at a time. Stir mixture until cheese is melted and incorporated.
Garnish with additional bacon and cheese, if desired. Serve warm. with toasted crusty bread.