Co+op Basics: Corn Chowder with Bacon
It's time for some summer soup to get you looking forward to the cooler weather! We've put together this delicious and creamy corn chowder recipe with bacon. We used canned corn for this recipe, but fresh or frozen would work great too! This is our latest recipe using Co+op Basics products, and comes out to only $2.87 per serving! Serve with croutons or a nice crusty bread for dipping. The following items are part of the Co+op Basics line:
- Field Day chicken broth
- Kilgus whole milk
- Field Day canned sweet corn
- Applegate Naturals bacon
Ingredients
Field Day chicken broth
32 ounces
Kilgus whole milk
1 1/2 cups
Heavy cream
1/2 cup
Field Day sweet corn
2 cans
Applegate Naturals bacon, diced
4 ounces
Yellow onion, diced
1
Garlic cloves, minced
4
Celery stalks, chopped
3
Carrot, chopped
1
Gold potatoes, diced
1 pound
Salt
2 teaspoons
Black pepper
1/2 teaspoon
Cayenne pepper
1/4 teaspoon
Chives, diced, for garnish
2 tablespoons
Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6
Calories per serving: 359
Cost per serving: $2.87
- Wash and prep all of the vegetables, and dice the bacon.
- Heat a large soup pot over medium heat. Add the diced bacon and cook, stirring occasionally, until browned and crisp. Remove the bacon pieces with a slotted spatula and set aside.
- Add onion, garlic, celery, and carrot to the bacon fat and cook uncovered, stirring occasionally, until the onion is soft, about 7-8 minutes.
- Add potatoes, corn, salt, pepper, and cayenne to the pot. Pour in the chicken broth. Bring to a boil and simmer 10-15 minutes until potatoes are tender.
- Add milk and cream to the pot and cook an additional 5 minutes.
- Blend the soup using an immersion blender - do not overblend! You still want to have some full pieces of vegetables. Alternatively, remove 1/3 of the soup, transfer to a blender, blend, and add back to the pot.
- Adjust seasonings. Spoon soup into a bowl, and garnish with fresh chives and bacon bits.