Description
Our easy corn chowder recipe with hearty potatoes and smoked plant-based bacon is the best way to celebrate sweet summer corn all year long.
Ingredients
Scale
- 6 slices smoked plant-based bacon, cut into small strips
- 1 large yellow onion, chopped
- 1 lb. russet potatoes, peeled, cut into small cubes
- 4 c. low-sodium vegetable broth
- 1/2 c. whole milk
- 2 tbsp. all-purpose flour
- 3 c. fresh or frozen corn, defrosted and drained if frozen
- 4 oz. shredded white cheddar (about 1 c.)
- 1/2 c. heavy cream
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. chopped chives
Instructions
- Step 1: In a large pot over medium heat, cook plant-based bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper-towel lined plate. Drain all but 1 tablespoon fat.
- Step 2: In same pot over medium-high heat, cook onion, stirring occasionally, until translucent, 5 to 7 minutes. Add potatoes and broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes.
- Step 3: In a small bowl, whisk milk and flour. Stir milk mixture into potato mixture. Add corn, cheese, cream, and plant-based bacon (reserving some for topping, if desired). Bring to a boil and cook until cheese is melted, 2 to 3 minutes more; season with salt and pepper.
- Step 4: Divide soup among bowls. Top with chives and reserved plant-based bacon, if using.
Notes
To achieve a thicker soup, continue cooking the soup to allow more liquid to evaporate. If using frozen corn, ensure it is defrosted and drained before measuring.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 75 mg
Keywords: corn chowder, summer soup, creamy chowder, New England style