- 6 slices baconcut into small strips
- 1 large onionchopped
- 1lb. russet potatoescut into small cubes
- 4c. low-sodium chicken stock
- 2tbsp. all-purpose flour
- 1/2c. milk
- 3c. corn
- 1/2c. heavy cream
- 1c. white Cheddar
- kosher salt
- Freshly ground black pepper
- 1tbsp. Chopped chivesfor garnish
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.
When potatoes are tender, whisk flour into milk and stir into pot. Add corn, cream, cheese and bacon and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.