A creamy, one-pot chowder made with fresh corn and tender gold potatoes, flavored with butter, bacon grease, and melted cheddar cheese. Hearty, comforting, and so flavorful!
Remove corn kernels from cob. Set aside both the corn kernels and cobs.
Heat a Dutch oven or large pot over medium heat. Once hot, add bacon. Fully cook bacon making sure to flip half way through cooking. Once cooked, remove bacon. Dice and reserve bacon for garnish later.
Keep the bacon grease in the pot. Add butter and onions. Saute onions until they are soft.
Add flour to the pot. Mix to incorporate. Add half & half. Fully mix in.
Add chicken stock, corn cobs (not kernels), and potatoes. Bring to a boil. Reduce to a simmer and cook for ~15 minutes.
Remove the corn cobs. Add corn kernels, cheddar cheese, salt and pepper. Stir to fully mix in.
Garnish with green onion and diced bacon if desired.