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Description
A hearty and comforting dish combining bacon, corn, and potatoes in a creamy chowder-style casserole.
Ingredients
- 6 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, diced
- 2 cups corn (fresh or frozen)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook bacon in a skillet until crispy. Remove and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add potatoes, corn, chicken broth, salt, pepper, and thyme. Simmer for 15 minutes.
- Stir in heavy cream and half the bacon. Transfer to a casserole dish.
- Sprinkle with cheddar cheese and remaining bacon.
- Bake for 20 minutes until cheese is melted and bubbly.
Notes
- Use russet potatoes for best texture.
- Substitute half-and-half for heavy cream if desired.
- Garnish with green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American