Instructions

Prepare ahead of time:

At least an hour ahead of time mix your heavy cream. Make 1 cup of heavy cream by mixing ⅜ cup Hoosier Hill Farm Heavy Cream Powder with 1 cup of water. Place in the refrigerator until ready to use in your corn chowder. 

Make Corn Chowder: 

Step one: Prep your bacon by cutting it into small pieces with kitchen scissors and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

Step two: Once the bacon is crispy, take it out of the pot and remove it to a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot. 

Step three: Add the onion, celery, and carrots to the pot. Sauté for about 5 minutes.

Step four: Stir in the garlic. Cook for about 30 seconds.

Step five: Stir in the flour and cook for about a minute, stirring nearly constantly.

Step six: Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot. 

Step seven: Add in the heavy cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (save the rest for garnishing the bowls later on). Increase the heat to high and bring the corn chowder to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot so the lid is slightly open.

Step eight: Cook until the potatoes are tender (about 15-20 minutes). Stir every few minutes. The soup will thicken up more the longer you cook it. 

Step nine: Season the corn chowder with salt & pepper as needed. Garnish bowls with the rest of the bacon and some green onions. Enjoy while it’s warm!