Creamy corn chowder with just 6 ingredients. Bacon adds rich flavor and a touch of smokiness.
Author: Erin Berdan
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
4 slices thick cut bacon
5 ears of corn
2 Tbsp. unsalted butter
½ cup grated onion
4 scallions, thinly sliced
4 cups whole milk
Instructions
In a large pan over medium heat, cook the bacon until crisp. Drain on paper towels, then crumble. Set aside.
Cut kernels from the corn. Discard cobs.
In a medium pot, melt the butter over medium heat. Add the onion and cook until onion is soft.
Add the scallions and cook another minute.
Stir in the milk bring to a simmer.
Stir in the corn and bacon and season to taste with salt (you'll need about 1 teaspoon or more to taste). When the soup returns to a simmer, remove from heat and serve.
Garnish with chopped scallions or chives, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/creamy-corn-chowder/