Corn Chowder is full of potatoes, carrots, red peppers and onions. Perfect for the cold winter months!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
- 1 Large Red Bell Pepper, Stem and Seeds Removed, Diced
- 2 Medium Carrots, Peeled and Diced
- 1/2 Medium Yellow Onion, Diced
- 2 Cups Frozen Corn, Thawed
- 2 Medium Russet Potatoes, Peeled and Cubed
- 6 Slices Bacon
- 3 TBSP Butter, Divided
- 3 TBSP All Purpose Flour
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Cracked Pepper
- 8 Cups Chicken Stock
- 1 Cup Half and Half
- Shredded Colby Jack Cheese
- Green Onions, Sliced
Preheat a large heavy bottomed pot over medium high heat.
Cook bacon slices until just crispy and remove to a paper towel lined plate and crumble up into pieces. Keep bacon grease in pot and leave the heat on medium high.
Add in 1 tablespoon of butter and once it's melted add in diced red peppers, diced onions and diced carrots. Stir and cook for 3-4 minutes until vegetables are tender and slightly golden brown.
Season with salt and pepper.
Add in remaining butter and let it melt for about 30 seconds.
Whisk in flour until well incorporated and cook for 1 minute.
Slowly stir in chicken stock and whisk to combine to prevent lumps from forming.
Bring soup to a boil.
Add in potatoes and corn and cook for 12-15 minutes or until potatoes are tender.
Reduce heat to a simmer and stir in half of the bacon and half and half. Cook for 5 minutes.
Serve and garnish with reserved crumbled bacon, shredded cheese and sliced green onions.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg