Creamy and hearty Potato Bacon and Corn Chowder

This Potato Bacon and Corn Chowder is a comforting and delicious soup that is perfect for colder days. Made with tender potatoes, smoky bacon, and sweet corn, this creamy chowder is filled with flavors and textures that will satisfy your taste buds. Serve it with crusty bread for a complete meal.

Ingredients

• 6 strips bacon, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 4 cups potatoes, peeled and diced
• 1 can (15 ounces) corn kernels, drained
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon from the pot and set aside, leaving the bacon grease in the pot.
2. Add the diced onion to the pot with the bacon grease and sauté until it becomes translucent.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce to a simmer and cook until the potatoes are tender.
5. Using a potato masher or the back of a spoon, mash some of the cooked potatoes in the pot to thicken the chowder.
6. Stir in the drained corn kernels, whole milk, and heavy cream. Cook for another 5-10 minutes, until the chowder is heated through.
7. Add the shredded cheddar cheese and stir until melted and incorporated into the soup.
8. Season with salt and pepper to taste.
9. Serve the chowder hot, garnished with crispy bacon and chopped fresh parsley.

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