Corn Chowder

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 ears fresh corn, kernels cut off
• 3 cups chicken or vegetable broth
• 2 cups whole milk
• 2 medium russet potatoes, peeled and diced small
• 1 medium yellow onion, diced
• 3 strips bacon, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Cook bacon in a large pot over medium heat until crispy, then remove and set aside, leaving the drippings in the pot.
2. Add butter and onion to the pot and cook for about 4 minutes until soft, then stir in the garlic for another minute.
3. Pour in the broth and add the diced potatoes, bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are just tender.
4. Stir in the corn kernels and milk, season with salt and pepper, and simmer gently for another 8 minutes.
5. Use a ladle to scoop out about 2 cups of the chowder, blend it smooth, then stir it back into the pot to thicken the soup.
6. Serve hot topped with the reserved crispy bacon.

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