Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups of frozen corn
- 4 cups of chicken broth
- 2 cups of milk
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1/4 cup of all-purpose flour
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, sauté the diced onion and minced garlic in the bacon fat until softened, about 5 minutes.
3. Add the frozen corn to the pot and stir to combine.
4. Sprinkle the all-purpose flour over the corn mixture and stir until the flour is absorbed.
5. Pour in the chicken broth, milk, and heavy cream. Stir to combine.
6. Bring the mixture to a simmer and let cook for 15-20 minutes, stirring occasionally, until the corn is tender and the soup has thickened.
7. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
8. Stir in the shredded cheddar cheese until melted and combined.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with the crispy bacon and chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 24g
Protein: 17g
Sodium: 900mg
Substitutions for ingredients:
- Turkey bacon or pancetta can be substituted for regular bacon.
- Fresh corn can be substituted for frozen corn.
- Vegetable broth can be substituted for chicken broth.
- Half-and-half can be substituted for heavy cream.
- Monterey Jack cheese or pepper jack cheese can be substituted for cheddar cheese.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different types of cheese, such as Gouda or blue cheese, for a different taste.
- Add diced jalapeños or red bell peppers for a spicy kick.
- Top the soup with croutons or oyster crackers for added crunch.
Tips and tricks:
- Be sure to cook the bacon until crispy to add texture to the soup.
- Use an immersion blender for easier blending and less mess.
- If using a regular blender, be sure to blend in batches and let the soup cool slightly before blending.
- Taste the soup before adding salt, as the bacon and cheese can add saltiness to the dish.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with the crispy bacon and chopped fresh parsley.
Garnishes:
Crispy bacon and chopped fresh parsley
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a type of soup that originated in the United States, specifically in New England. It typically includes seafood, potatoes, and cream, but variations like this cheesy bacon and corn chowder have become popular in recent years.
Flavor profiles:
This soup is creamy, savory, and slightly sweet from the corn. The bacon adds a smoky flavor and the cheddar cheese adds a sharpness to the dish.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner, or as a starter for a larger meal.
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