Creamy Corn Chowder
By Bree Hester of Baked Bree
This creamy corn soup is quick and easy to make, not to mention absolutely delicious. Add a simple salad or some crusty bread and you can turn this simple soup into a hearty meal.
- 4 slices thick-cut bacon
- 4 ears corn, kernels removed from the cob
- 1 onion, chopped finely
- 1 jalapeno, minced
- 1/2 teaspoon cayenne pepper
- 2 (15-ounce) cans creamed corn
- 2 cups chicken broth, preferably low-sodium
- 1/2 cup half and half
- chopped fresh chives and lime wedges for garnish
Cook the bacon in a large Dutch oven until the bacon is crispy and brown. Remove, drain on a paper towel lined plate, and set aside.
Add the corn, onions, jalapeno, cayenne, and salt and pepper and cook in the bacon fat until the vegetables are soft, about 5 minutes.
Add the chicken broth and creamed corn to the pot. Simmer for 5 more minutes. Add the half and half and let simmer for another 2 minutes. Check for seasoning. Add salt and pepper if needed.
To serve, ladle into bowls and sprinkle the reserved bacon pieces and chives on top. Serve lime wedges on the side and squeeze in before eating.