This recipe is a true taste of summer! It’s creamy, easy to make and super delicious. I had my neighbors taste test it and they were instantly hooked and asking for the recipe. And did I mention the bacon?!
Bacon Corn Chowder
Servings
8
servingsPrep time
15
minutesCooking time
45
minutesIngredients
4 cups corn kernels (about 4 ears
)2 medium yellow squash
2 potatoes
2 cloves garlic
1 yellow onion
½ lb bacon
4 cups chicken broth
1 cup milk
1 cup shredded Cheddar cheese
½ cup crumbled Feta cheese
2 tablespoon nutritional yeast
2 teaspoon Italian seasoning
½ teaspoon cayenne pepper (optional)
fresh oregano for garnish (optional)
¼ cup uncooked corn kernels for garnish
Directions
- Cook the bacon in a large pot. Remove the bacon and excess grease, leaving about 2 tablespoon in the pot. Bacon will be used for garnish.
- Into the pot with the bacon grease, add chopped onion, minced garlic and sliced squash. Cook for about 5 minutes.
- Add corn, diced potatoes, Italian seasoning, cayenne pepper and the chicken broth. Stir and cook for about 15 minutes or until the potatoes are tender.
- Remove half of the soup and blend until creamy. Return to pot and add milk, both the cheddar and feta cheese and the nutritional yeast. Cook for another 3-5 minutes until the cheese melts. Add salt and pepper to taste.
- Pour into your favorite bowl, garnish with bacon strips, fresh oregano and raw corn kernels for some additional crunch.
Enjoy!
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