Optional Add-Ins
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced cooked ham (for added protein)
- A splash of hot sauce (for heat lovers)
Instructions:
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the grease behind.
Step 2: Sauté the Aromatics
- Add the diced onion to the bacon grease and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Step 3: Simmer the Potatoes
- Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
Step 4: Enrich with Cream
- Stir in the heavy cream and shredded cheddar cheese (if using), mixing until the cheese melts and the soup becomes creamy.
- Season with thyme, salt, and pepper. Taste and adjust seasonings as needed.
Step 5: Garnish and Serve
- Return the cooked bacon to the pot and stir gently to combine.
- Ladle the chowder into bowls and garnish with fresh parsley. Serve hot alongside crusty bread or buttery biscuits for dipping.
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