Roasted Corn Chowder with Smoked Bacon

A warm and comforting American soup originating from the New England region of the United States.

🛒 Ingredients

• 4 tbsp Butter
• 1 medium Onions
• 2 cloves Garlic
• 6 slices Smoked Bacon
• 2 cups Corn Kernels
• 2 tbsp All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1 tsp Salt
• 1/2 tsp Black Pepper

👨‍🍳 Instructions

1. 1

   Step 1: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook until softened, about 5 minutes.

2. 2

   Step 2: Add the minced garlic and cook for another minute, until fragrant.

3. 3

   Step 3: Add the smoked bacon and cook until crispy, breaking it up with a spoon as it cooks.

4. 4

   Step 4: Add the corn kernels and cook for 5 minutes, until they start to brown.

5. 5

   Step 5: Sprinkle the flour over the top and cook for 1 minute, stirring constantly.

6. 6

   Step 6: Gradually add the milk and heavy cream, whisking constantly to avoid lumps.

7. 7

   Step 7: Bring the mixture to a simmer and cook for 10-15 minutes, until it thickens.

8. 8

   Step 8: Season with salt and black pepper to taste.

9. 9

   Step 9: Serve hot, garnished with chopped chives or scallions if desired.

💡 Pro Tips

For an extra rich and creamy soup, add 1/4 cup of grated cheddar cheese. To prevent the soup from becoming too thick, whisk in additional milk or heavy cream as needed. For a smokier flavor, use 2 tablespoons of liquid smoke instead of regular bacon.

📊 Nutrition per Serving