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Summer Corn Chowder

Cheryl Alters Jamison and Bill Jamison
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

3

slices 2 ounces thick-cut bacon, thick-cut

1

Chives

3 cups

Corn, fresh or frozen

1 lb

Russet potatoes

1

Yellow onion, medium small

1/2 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

1/2 cup

Heavy cream

3 cups

Whole milk