Double Corn Chowder
Bacon adds flavor in this excellent thick chowder, but it is high in salt, so no additional salt is needed.
Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 2 strips bacon
- 1 small red onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 Yukon Gold potatoes, chopped
- 5 cups low-sodium chicken broth, divided
- ⅓ cup cornmeal
- 4 cups frozen corn, thawed
- 1 cup whole milk
- ¼ cup minced fresh chives
- ⅛ tsp. cayenne pepper
- Cook bacon until crisp in a large Dutch oven over medium heat. Remove from heat, crumble, and set aside. To drippings remaining in pot, add onion and garlic; cook and stir until tender, about 5 minutes.
- Stir in potatoes and 3 cups broth. Increase heat to high, bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
- Meanwhile, in small microwave-safe bowl, combine cornmeal and 1 cup chicken broth. Microwave on high for 2 minutes, remove and stir, then microwave for 2–4 minutes longer or until mixture thickens; stir remaining 1 cup chicken broth. Add to soup along with corn. Simmer for another 10 minutes.
- Add the half-and-half, cilantro, and cayenne pepper and stir well. Serve topped with bacon and chives.