Old Fashioned Corn Chowder with Bacon
This tasty bacon corn chowder starts with homemade chicken stock enlivened with a splash of beer, plus tender corn, sautéed onions, cream, Monterey Jack cheese and plenty of crunchy bacon!
Equipment
Ingredients
- 6 strips bacon diced
- 1 large onion chopped
- 4 cups fresh corn kernels or thawed frozen corn or drained canned corn
- 3 1/2 cups chicken stock or broth
- 1/2 cup light-bodied regular or nonalcoholic beer
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup grated Monterey Jack cheese
- 1 cup heavy cream
- Dash hot pepper sauce
Instructions
- In a large pot, cook the bacon over medium-high heat until crisp. Transfer bacon to paper towels to drain; reserve. Add the onion to the drippings and cook, stirring often, until translucent, about 4 minutes. Add the corn and cook 4 minutes more, stirring occasionally. Add the stock, beer, salt, and pepper and heat until almost boiling. Reduce heat to low and simmer for 15 minutes.
- Ladle half of the soup into a food processor or blender and puree. Return blended mixture to the pot over low heat. Add the cheese a little at a time, stirring after each addition until completely melted. Slowly pour in the cream. Heat for a few more minutes, add the pepper sauce, and taste to adjust seasoning.
- Ladle the soup into bowls and sprinkle bacon over top, to serve. Makes 6 servings.
Notes
Leftover chowder may be stored in a covered container in the refrigerator for up to 48 hours.
To freeze, cool the chowder completely and refrigerate for 2 hours first. Then transfer to a freezer-proof container or a zip-top freezer bag. Seal tightly and freeze for up to 1 month. Freeze the cooked, crumbled bacon in a separate baggie.
To thaw and reheat, we recommend letting the frozen soup and bacon bits thaw in the refrigerator overnight. Reheat the soup in a large saucepan over medium heat until it just starts to bubble around the edges. Refresh the bacon bits by spreading them on a baking sheet and cooking for 5 minutes in a 325 degree F oven. Garnish the soup with the bacon bits and serve.
Nutrition
Serving: 1gCalories: 452kcalCarbohydrates: 32gProtein: 18gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 80mgSodium: 943mgFiber: 3gSugar: 10g
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