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The best Southern dishes are rich and flavorful, a little bit spicy and loaded with fresh vegetables. This Southern corn chowder recipe is a shining example. It’s amazing made with fresh, height-of-summer corn, but it’s absolutely delicious made with out-of-season or frozen corn, too.
I like to cook bacon right in the stockpot before I make the soup. I garnish the finished soup with the bacon, but I also use the rendered bacon fat to sauté the vegetables. This gives the chowder layers of salty, smoky bacon flavor, which complements the sweet vegetables beautifully.
