Corn, Bacon And Cheese Chowder

Name: Corn, Bacon And Cheese Chowder
Ingredients: 2-1/4 cups Low Sodium Chicken Or Vegetable Broth; 2 whole Yukon Gold Potatoes, Rinsed Cut Into Small Cubes; 1 teaspoon Black Pepper; 16 ounces, weight Canned Creamed Corn; 1 cup 1% Milk; 1 Tablespoon Cornstarch; 1-1/2 cup Sharp Cheddar Cheese, Shredded; 8 strips Hickory Smoked Bacon (cooked Until Crispy, Cut Into Pieces); Garnish With Fresh Chopped Parsley; Garnish, Optional Seasoned Croutons; Additional Salt Or Pepper, To Taste

11 ingredients

3 steps

Ingredients

2-1/4 cups Low Sodium Chicken Or Vegetable Broth
2 whole Yukon Gold Potatoes, Rinsed Cut Into Small Cubes
1 teaspoon Black Pepper
16 ounces, weight Canned Creamed Corn
1 cup 1% Milk
1 Tablespoon Cornstarch
1-1/2 cup Sharp Cheddar Cheese, Shredded
8 strips Hickory Smoked Bacon (cooked Until Crispy, Cut Into Pieces)
Garnish With Fresh Chopped Parsley
Garnish, Optional Seasoned Croutons
Additional Salt Or Pepper, To Taste

Directions

1

In a large soup pot with a lid (or Dutch oven) add chicken or vegetable broth, cubed potatoes and black pepper. Bring to a boil and cook over medium heat for 7 minutes. Add creamed corn and stir to combine.
2

In a small bowl add milk and cornstarch. Stir to incorporate and add this into the pot. Stir well, place lid on, turn heat to low and cook for 8 minutes more. Add cheese and stir together, replace lid and cook for a final 5 minutes. Stir well and remove from heat.
3

Serve in bowls. Add some crispy bacon pieces on top and garnish with fresh parsley and optional croutons. Delicious! Enjoy.