Corn Chowder With Sundried Tomato And Bacon Recipe

Name: Corn Chowder With Sundried Tomato And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 slices of fried bacon, then chopped; 2 small yellow onions, chopped; 3 garlic cloves, minced; 2 tablespoons butter; 3 tablespoons flour; 3 cups chicken stock, preferably unsalted; 1 teaspoon salt, preferably Kosher salt; 1 teaspoon fresh ground black pepper (or add fresh ground white pepper at serving); 1 large white potato (russet or Yukon gold), peel and chopped; 2.5-3 ounces sun-dried tomatoes, chopped; 2 pounds frozen corn (white and/or yellow); 2 cups half-and-half milk; 1 cup white sharp cheddar cheese, shredded; 3/4 cup Optional: white sharp cheddar cheese, shredded for garnish; Optional: If you like a little heat, add cayenne pepper to taste

Servings: persons

7 slices of fried bacon, then chopped
2 small yellow onions, chopped
3 garlic cloves, minced
2 tablespoons butter
3 tablespoons flour
3 cups chicken stock, preferably unsalted
1 teaspoon salt, preferably Kosher salt
1 teaspoon fresh ground black pepper (or add fresh ground white pepper at serving)
1 large white potato (russet or Yukon gold), peel and chopped
2.5-3 ounces sun-dried tomatoes, chopped
2 pounds frozen corn (white and/or yellow)
2 cups half-and-half milk
1 cup white sharp cheddar cheese, shredded
3/4 cup Optional: white sharp cheddar cheese, shredded for garnish
Optional: If you like a little heat, add cayenne pepper to taste

1
In a 5 quart stock pot, fry bacon to a brown crisp. Leaving about 1-2 tablespoons of the oil in the pot, remove bacon to a plate lined with a paper towel. Add onions and cook to almost translucent, about 4 minutes. Add garlic and cook for 1 minute. Push onions and garlic to one side of the pot. Scoop out bacon grease but leaving about 1 tablespoons.
2
Melt butter to just a few bubbles. Add flour and stir to create a roux.
3
Add salt and pepper; chicken stock; and bring back onions and garlic back into the mixture. Add potatoes, bring to a boil. Simmer for 10 minutes.
4
Add corn, sun-dried tomatoes and cook for about 5 minutes.
5
Add half-and-half milk and cheese. Cook for about 5 minutes until cheese melts.
6
While chowder is cooking its last 5 minutes, chop the bacon. Serve chowder in a soup bowl or soup cup. Garnish with bacon. For a more cheesier flavor, garnish with the additional shredded cheese.

1295

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 slices of fried bacon, then chopped, 2 small yellow onions, chopped, 3 garlic cloves, minced, 2 tablespoons butter, and more.

Yes, Corn Chowder With Sundried Tomato And Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chowder With Sundried Tomato And Bacon

How did you like this recipe?

Frequently Asked Questions