Description
This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.
Ingredients
- 5 slices bacon, diced
- 1 large onion, chopped
- 4 potatoes, peeled and cubed
- 5 cups chicken broth
- ½ teaspoon dried oregano
- salt and pepper to taste
- 1 (11 ounce) can cream-style corn
- 1 (10 ounce) can whole kernel corn, drained
- ½ cup heavy cream
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded Cheddar cheese
Instructions
- Cook and stir bacon in a large pot over medium heat until crisp
- about 10 minutes. Drain off grease
- leaving about 1 tablespoon in the pot. Break bacon into pieces in the pot.
- Place onion in the pot and cook until transparent
- about 5 minutes. Mix in potatoes and cook until they begin to turn translucent
- about 10 minutes more. Stir in chicken broth and season with oregano
- salt
- and pepper. Bring to a boil over high heat. Cover and simmer over low heat until potatoes are soft
- about 30 minutes.
- Pour in cream-style corn and whole kernel corn and cook for 10 more minutes.
- Stir in cream
- Monterey Jack cheese
- and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat and serve.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 6