Night of the Living Corn Chowder Recipe

"Enjoy the zombie apocalypse with this hearty and flavorful Corn Chowder, inspired by the cuisine of rural Pennsylvania. This comforting soup combines the goodness of fresh corn, potatoes, and savory bacon, creating a meal that will satisfy both the living and the undead. With its rustic charm and rich flavors, this chowder is perfect for a thematic lunch that will leave everyone craving more brains... uh, I mean, seconds!"

Step by Step Method

Step 1

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels.

Step 2

In the same pot with the bacon drippings, add the diced onion and minced garlic. Sauté them until the onion turns translucent and the garlic becomes fragrant, about 3-4 minutes.

Step 3

Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.

Step 4

Pour in the corn kernels and chicken or vegetable broth. Increase the heat to medium-high and bring the mixture to a boil.

Step 5

Reduce the heat to low and let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.

Step 6

Using an immersion blender or a regular blender, puree about half of the chowder to create a thicker texture while leaving some chunks of corn and potatoes for added texture. Be cautious with the hot liquid when using a regular blender.