Bacon and Corn Chowder

5 Ingredient Cooking for 2 Cookbook Sweet Corn and salty bacon are a delightful match. This soup gets body and flavor from corn, onion, garlic and cream. Cooking the onion and garlic in the rendered bacon fat saves time, add flavor, and mean buying one less ingredient.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a dutch oven over medium high heat, cook the bacon for about 6 minutes, until crisp. Transfer the bacon to a paper towel lined plate.

Step 2

2. Add the onion to the Dutch oven and cook in the bacon fat, stirring frequently, for about 5 minutes, until softened.

Step 3

3. Stir in the garlic and cook, stirring for 1 minute more.

Step 4

4. Add the corn, broth and salt and pepper to taste and bring to a boil.

Step 5

5. Reduce the heat to medium low and let simmer for about 15 minutes, until slightly thickened.

Step 6

6. Using an Immersion blender puree the soup until smooth.

Step 7

7. Return the soup to the heat and stir in the cream. Warm over medium heat for about 3 minutes more, just until heated through.

Step 8

8. Serve hot, with the bacon crumbled over the top.

Step 9

Optional finishing touch: Top with shredded cheese, tortilla chips, sliced scallions, sour cream or diced avocado.

Step 10

Variation: Make this recipe vegetarian by using vegetarian bacon, olive oil rather than bacon fat, and vegetable broth.

Step 11

Storage tips: This soup freezes well. After cooking (and before stirring in the cream), let the soup cool to room temperature, then transfer it to a freezer safe resealable plastic bag. Freeze it flat on a baking sheet. Store in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight, then heat in a saucepan on the stove top or in the microwave. Stir in the cream and crumble the bacon over the top just before serving.