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Summer Corn Chowder Casserole with Crispy Bacon
Indulge in the creamy goodness of summer with this delightful Summer Corn Chowder Casserole, elevated by the irresistible crunch of crispy bacon!
Ingredients
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 cup diced potatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 5 strips bacon, cooked and crumbled
- 1/4 cup chopped green onions for garnish
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add onions and garlic, sauté until fragrant.
Add the diced potatoes and vegetable broth. Bring to a boil and simmer until potatoes are tender, about 10 minutes.
Stir in the corn, heavy cream, thyme, salt, and pepper.
Transfer the mixture to a greased 9x13-inch baking dish.
Top with shredded cheddar cheese and crumbled bacon.
Bake in the preheated oven for 25-30 minutes, until bubbly and golden brown.
Allow to cool for a few minutes before serving. Garnish with chopped green onions.
Kitchen Tools
- Large skillet
- 9x13-inch baking dish
- Knife and chopping board
- Measuring cups and spoons
- Spatula
Chef's Tips
Troubleshooting
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Frequently Asked Questions
Yes, frozen corn is a great alternative and can be used without thawing.
Use coconut cream or almond milk instead of heavy cream and nutritional yeast for cheesiness.
Absolutely! Prepare it a day in advance, store it in the fridge, and bake when ready to serve.
Certainly! Cooked chicken or sausage can be mixed into the casserole for added protein.
Basil, dill, or oregano can be great substitutes or additions for extra flavor.