Corn Chowder with fresh corn and grits is a hearty and creamy comfort food that is perfect for those summer months. Bacon is optional but necessary!
Today is the first day of summer! What better way to celebrate than with a big bowl of Grits and Corn Chowder? I wish that I could convince everyone to add grits to their corn chowder because it is the best idea that I have had yet 🙂 The grits are barely noticeable but they give a creaminess that is hard to achieve otherwise and which makes this a perfect summer comfort food.
The bacon is optional of course. I actually prefer mine without bacon and with cornbread croutons! If you haven’t made homemade cornbread croutons then, you need to get right on that 😉 Of course the hubby would rather have bacon always…
Please always use fresh corn to make this recipe. There is just no other way!
xoxo
Corn Chowder with Grits and Bacon
Ingredients
- 1 16 oz. pkg. bacon, cooked and crumbled
- 4 tbsp butter
- 1/4 cup yellow stone ground grits
- 2 celery ribs, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cups fresh sweet corn(6 ears)
- 1 bay leaf
- 1/2 tsp thyme
- 1/4 tsp paprika
- 1/2 tsp salt and pepper
- 4 cups chicken broth
- 1 cup half & half
Instructions
- If using bacon, cook and crumble. I cook it in the oven, usually.Â
- Melt butter in a heavy bottom dutch oven over medium heat. Add the grits and cook for 1-2 minutes.
- Add the next 8 ingredients and cook for about 5 minutes. Then add the chicken broth, cover and cook over medium-low heat for 20-25 minutes or until veggies are tender.
- Add half & half. Heat through and remove from heat.
- Serve with chopped bacon and cilantro.
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