Bacon Corn Chowder - Chef at Home (Full Episode) | Cooking Show with Chef Michael Smith

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by shucking fresh corn to get the kernels off the cob.

Cook 2 slices of bacon in a large pot until browned and crispy; remove and set aside, leaving some fat in the pot.

Add chopped onion and celery to the pot with the bacon fat; sauté until softened and fragrant.

Add diced potatoes to the pot and cook for a few minutes until they start to soften.

Pour in milk and a splash of heavy cream; stir to combine.

Add a couple of spoonfuls of cornmeal to thicken the chowder; stir well.

Finally, stir in the fresh corn kernels and heat through, just until warmed.

Serve the chowder hot, garnished with the reserved bacon if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens