Creamy Corn Chowder
Creamy Corn Chowder is an impressive dinner. Made with 6 medium clean ears of corn, 4 slices bacon, cut into 1/2-inch, 1 medium red onion, chopped, 1 jalapeño, seeded and minced and 1 clove garlic, minced, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Cut kernels from cobs (approximately 3 cups).
Reserve 3 cobs.
In Dutch oven, cook bacon over medium heat until browned.
Drain on paper towels.
In fat in Dutch oven, add onion and jalapeño and cook over low heat until tender (not brown) 6 to 8 minutes.
Add garlic; cook 1 minute.
Stir in flour, salt and pepper.
Cook, stirring 1 minute.
Stir in broth, half and half, potatoes and reserved corn cobs.
Heat to boiling over high heat.
Reduce and simmer 10 to 15 minutes until potatoes are tender.
Discard cobs; stir in corn and heat through.
Transfer to tureen; stir in tomatoes and bacon.
Garnish with basil, if you desire.
🍷 Perfect Pairings
Complete your meal with these
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