Bacon Corn Chowder

We're a year-round soup household! Soup and a loaf of fresh bread is a really easy way to make sure my kids are well-fed, no matter what season we are in, and I get almost zero complaints when soup is on the menu. My favorite thing to do is make a big batch of soup early in the week for us to eat off of for lunches or quick dinners if we have a busy evening. 

This recipe was born out of necessity. Corn on the cob is a summer favorite around here, but I accidentally overbought and needed to use up a big batch of fresh corn on the cob. This was a throw-together recipe that far exceeded all our expectations. The word among my kids is that this is one of the best soups I have ever made! I will take that! I hope your crew enjoys it as much as mine did.

Ingredients: 

• 1lb Thick Cut Bacon, diced

• 1 Large Yellow Onion, diced

• 4 Large Russet Potatoes, peeled & cubed

• 8 Ears of Fresh Corn, shucked

• 4 Cloves of Garlic, or 1 Tbsp jarred minced garlic

• 8 Cups of Water

• 2 Tbsp Better than Boullion, Chicken

• 1 Tsp Woodfired Garlic Kinder’s Seasoning (If you can't find this you can omit or sub with 1/2 tsp smoked paprika.)

• 1 Tsp Buttery Steakhouse Kinder’s Seasoning (If you can't find this you can omit)

• 1 Tsp Garlic Powder

• 1 Tsp Onion Powder

• 1 Cup Milk

• 1 Cup Heavy Cream

• ½ C Flour

• ½ Tsp Black Pepper

• 2 Tsp Salt, or to taste

Directions: 

1. Place a large Dutch oven over medium heat, add diced bacon, and render until bacon is crispy. 

2. Remove crisped bacon, and leave the drippings behind. 

3. Add in your diced onion and garlic with a pinch of salt. 

4. Saute until translucent and fragrant, about 2 mins. 

5. Add in diced potatoes and corn, stir well, and season with a pinch of salt and pepper. 

6. Cover with water, add in bouillon, and stir. 

7. Cover, turn heat to medium-low, and simmer until potatoes are tender, about 15-20 mins. 

8. While your soup is simmering combine your milk and cream, whisk in flour. 

9. Once your potatoes are soft, remove the lid pour in your milk, cream, and flour mixture, and stir until thickened. 

10. Add in your crisped bacon, reserving about 1 cup for topping, and all of your spices. Salt and pepper to taste, if needed. 

11. Simmer for an additional 10 minutes or so to marry the flavors together. 

Serving: 

To serve, top with 1 Tbsp (or more if you like) of crisped bacon. Additional toppings can include a dollop of sour cream, a sprinkle of cheese, or green onions.