Crack Corn Chowder Recipe - Get ready for a flavor-packed journey! This creamy, savory delight combines crispy bacon, sweet corn, tender potatoes, ranch seasoning, and cheddar cheese for a comforting bowl of goodness. Perfect for chilly nights or cozy gatherings. Every bowlful is a harmonious blend of flavors that's hearty, creamy, and utterly delicious.
In a Dutch oven or large pot over medium heat, cook the bacon until browned, about 5 minutes.
Add diced potatoes, fresh corn kernels, and butter.
Stir in the flour, so it coats the corn mixture, and cook for 1 minute to cook the flour through.
Stir in the chicken broth, evaporated milk, milk, and ranch seasoning.
Increase to medium-high heat and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring frequently to keep the soup from scorching on the bottom of the pot.
Stir in cheddar cheese and green onions. Cook until the cheese has melted.
Notes:
I use baby red potatoes. Russet potatoes or yukon gold potatoes are equally delicious.
Adjust the amount of ranch seasoning to your personal taste.
You can use fresh corn or frozen corn kernels.
I prefer white sweet corn.
Feel free to add more vegetables to the soup.
carrots
onion
celery
red bell pepper
For a smoother texture and deeper corn flavor, puree half of the corn in a food processor before adding it to the pot.
What to do with leftover corn chowder: Let the chowder cool completely before storing it in an airtight container in the refrigerator for up to 4 days.
Reheat in a small saucepan over low heat for 10 to 15 minutes.
If the soup seems too thick, add some milk to thin it out.