A creamy blend of corn, potatoes and red bell pepper, this Corn Chowder with Bacon is the perfect use for fresh or frozen corn. Super fresh and flavorful!
Course Main Dish
Cuisine American
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 253kcal
Author Deborah Harroun
Ingredients
2slicesof baconcut into 1/2 inch pieces
1small oniondiced
1/2red bell pepperseeded and chopped
2 1/2cupschicken broth
2medium potatoes(about 12 oz total), peeled and cubed
2cupswhole kernel corneither fresh or frozen
1/4cuphalf and half
Salt to taste
Instructions
Place a soup pot over medium high heat and add the bacon. Cook until crisp. Transfer the bacon to a paper towel lined plate with a slotted spoon.
Add the onion and bell pepper to the pot and saute until soft, about 5 minutes. Add the chicken broth and the potatoes and bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn and cook for another 5 minutes. Season with salt, then remove from the heat and allow to cool slightly.
Transfer about 2 cups of the soup to a blender or a food processor. Process until smooth. Pour the soup back into the pot. Stir in the half and half. Heat to serving temperature. Serve topped with the bacon pieces.