Creamy Bacon Corn Chowder
It's creamy, it's hearty…it's classic! This Creamy Corn Chowder gets extra oomph from some savory bacon and salty clams. You'll love it!
- 16 ounces thick cut bacon
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 8 cups chicken bone broth
- 1 package Frontier Soups Illinois Prairie Corn Chowder Soup Mix
- 2 cups coconut cream, or full fat coconut milk
- 1 tablespoon cornstarch
- 6 ounces chopped clams, juices removed
- 2 ears of corn, kernels removed
- 1/2 cup orzo
- fresh chopped parsley, for garnish
Cook the bacon to your liking, dice into one inch pieces and set aside.
Heat a large pot on medium heat with 1 tbsp of olive oil. Add the onion and 2 tbsps of the chopped bacon. Sauté for 2-3 minutes, until the onion has softened.
Add the bone broth to the pot, bring to a boil, then reduce heat to medium and stir in the Frontier Soups Illinois Prairie Corn Chowder Soup Mix. Simmer and cover for 45 minutes.
Combine 1 tbsp of water with 1 tbsp of cornstarch and mix into the soup with the coconut cream, clams, corn, orzo, and the remaining bacon. Reduce the heat to low and heat uncovered for 30 minutes until slightly thickened.
Garnish with parsley and serve with your favorite toasted crusty bread for dipping!
Calories: 769kcal | Carbohydrates: 29g | Protein: 22g | Fat: 66g | Saturated Fat: 45g | Cholesterol: 38mg | Sodium: 513mg | Potassium: 574mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 3mg