Ingredients

The following ingredients have 4 Servings
  • 3 slices bacon
  • 1 onion
  • 2 potatoes ((large))
  • 5 cups milk
  • 1/3 cup heavy cream
  • 4 cups corn kernels ((fresh or frozen))
  • 2 1/2 teaspoons kosher salt ((or to taste))
  • 1/4 teaspoon freshly ground black pepper ((or to taste))
  • fresh chives ((optional garnish))

Instruction

  • Place the bacon in a large, heavy bottomed pot and cook over medium heat until crisp.
  • Transfer the cooked bacon to a plate lined with paper towels, and set aside.
  • Roughly chop the onion and potatoes, and add them to the pot.
  • Cook over medium heat until the onions are beginning to turn translucent, then transfer this mixture to the crock pot, if using.
  • Add the milk, cream, and corn, turn the heat down to low, and allow the chowder to simmer until the potatoes are soft (about 20 minutes on the stove, or 4 hours in a crockpot.)
  • If desired, use a hand blender to blend the soup to the consistency you prefer.
  • Season with salt and pepper, then ladle into bowls and garnish with crumbled bacon and fresh chives.