Ingredients
Method
- In a large pot over high heat, cook bacon until crispy, 6–8 minutes. Remove with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
- Reduce heat to medium-low. Add onion and garlic, cooking until onion is translucent, 3–5 minutes.
- Sprinkle flour, basil, salt, and pepper over onions; stir and cook 2–3 minutes until flour begins to brown.
- Add tomatoes, cream-style corn, milk, and broth. Break up whole tomatoes with a spoon or masher.
- Increase heat to medium-high and bring soup to a boil, stirring occasionally. Once boiling, add corn niblets, cover, and reduce heat to a simmer. Simmer until corn is tender, 8 minutes.
- Optionally, use an immersion blender to puree part of the soup for a creamier texture, leaving some potato chunks for body.
- Return cooked bacon to the pot and stir to combine. Simmer 2 minutes to heat through.
- Ladle soup into bowls and garnish with fresh parsley, cilantro, or basil if desired. Serve hot with crusty bread.
Nutrition
Notes
This chowder is easy to double and reheats beautifully. Garnish with crispy bacon and fresh parsley, cilantro, or basil for extra flavor.