Cozy Corn Chowder

Be ready for the most delicious corn chowder you have ever tried in your lifetime, a mouth-watering recipe that will warm your family's hearts this fall season and all year round.

INGRIDIENTS

2 tablespoons salted butter

4 slices thick-cut bacon, chopped

6 green onions, white and green parts, chopped and separated, plus more for serving

1 full white or yellow onion

4 celery ribs, chopped

3 garlic cloves, minced

1 bay leaf

4 cups corn kernels, (from 4 to 5 ears corn) you can also use 2 cans instead.

1 quart chicken stock

1 pound potatoes (I use tiny yellow), cut into half

3 carrots chopped

2 can creamed corn

2 teaspoons sea salt

¼ teaspoon freshly ground black pepper, plus more for serving

¼ teaspoon cayenne pepper

¾ cup heavy cream

1/3 cup of all purpose flour

INSTROCTIONS

First remove the corn kernels from the cob, and chopp all of your ingredients.

Melt the butter in a large Dutch-oven or Stockpot over medium heat. Once the butter has melted, add the bacon and cook, stirring often, until the bacon crisps and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pot.

Add the white parts of the green onions, celery, onion, garlic, bay leaf, salt, pepper and cayenne to the pot and cook, stirring until softened, about 3 minutes. Now add the all purpose flour and mix it all togeter.

Remove the bay leaf and add the two cans of cream of corn stir it and let it cook for about 2 minutes, add the chicken stock, once it comes to simmer add the heavy whipping cream stir and let it simmer.

Now add the potatoes, carrots, corn kernels and some pieces of the bacon. Bring to a simmer, then reduce the heat to low. Cover and cook for 20 minutes. 

Serve and add your toppings, such as the remaining bacon and chopped green onions. Best with a side of buttery, toasted sourdough bread. ( optional you can add some shredded cheese on top for melted added flavor)