Southern Style Corn Chowder with Bacon
This Southern Style Corn Chowder with Bacon is super easy to make, but everyone will think you’ve slaved over a hot stove all day long. Oh and did I mention it has BACON?! Yesss!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 10-12 1x
- Category: Soup
- Cuisine: Southern
Ingredients
Units
Scale
- 1 lb Uncured Bacon
- 1 cup finely chopped Sweet Onion
- 1 cup finely chopped Carrots
- 1/2 cup finely chopped Celery
- 2 Tbs minced Garlic
- 1 cup finely chopped Red Pepper
- 5 cups frozen Corn Kernels
- 1/4 cup Gluten Free all purpose flour blend, I used Bob’s Red Mill
- 2 quarts low sodium Chicken Broth
- 1 1/2 cups 1/2 inch cubes Baby Yukon Gold Potatoes
- 1 can full fat Coconut Milk
- 1/4 tsp Cayenne Pepper
- Parsley for garnish
Instructions
- Add Bacon to a 6 Quart Dutch Oven Pot over medium heat, cook until crispy.
- Remove Bacon and drain on paper towels.
- Add Onions, Carrots, and Celery to the bacon grease in the pot.
- Cook until vegetables are softened, about 5 min.
- Add Garlic, stir in for 30 seconds.
- Add Red Pepper and Corn, cook 10 min stirring often.
- Sprinkle flour into the pot and stir constantly for 5 min.
- Add the Chicken Broth and Cayenne Pepper to the pot and stir to combine.
- Add Potatoes to the pot and bring to a boil on med-high heat.
- Reduce to a simmer on med-low and cook about 20 min or until Potatoes are done.
- Remove from heat and stir in Coconut Milk.
- Add parsley for a garnish.
- Enjoy!
Find it online: https://tastefulventure.com/southern-style-corn-chowder-bacon/
