Creamy Corn Chowder with Bacon

This hearty Corn Chowder is a perfect comfort dish that combines smoky bacon, sweet corn, and tender potatoes in a rich, creamy broth. Whether you’re using fresh, canned, or frozen corn, this chowder brings a warm, cozy flavor to your table. The addition of cheddar cheese and scallions adds depth and brightness, making it an irresistible bowl of goodness. Perfect for chilly evenings or as a light lunch, this corn chowder is sure to be a family favorite!

Ingredients:

• 4 slices thick-cut bacon, diced
• 2 tablespoons butter
• 1 small sweet onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• ¼ cup all-purpose flour
• 5 cups low-sodium chicken broth
• 2 medium russet potatoes, peeled and cut into ½-inch cubes
• 3 cups corn kernels (fresh from 5 ears, or canned/frozen)
• 1 tablespoon honey (optional, if using canned or frozen corn)
• ¼ teaspoon dried thyme
• 2 bay leaves
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 scallions, diced small

Instructions:

1. Cook the Bacon: In a large, heavy-bottomed soup pot, cook the diced bacon over medium heat until it’s browned and crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Drain off all but 3 tablespoons of the bacon fat.
2. Sauté the Vegetables: Add the butter to the pot, letting it melt into the reserved bacon fat. Stir in the diced onion and celery, cooking for about 5 minutes, until the vegetables start to soften. Add the minced garlic and cook for 30 seconds, just until fragrant. Season with salt and pepper.
3. Make the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste and form a roux.
4. Simmer the Chowder: Gradually whisk in the chicken broth, ensuring no lumps form. Add the cubed potatoes, corn, honey (if using), thyme, and bay leaves. Bring to a boil, then lower the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender but not falling apart.
5. Add the Cream and Blend: Remove the bay leaves and stir in the heavy cream. For a creamier texture, use an immersion blender to puree part of the soup, or transfer about 3 cups to a blender, blend until smooth, and return it to the pot.
6. Melt the Cheese: Stir in the shredded cheddar cheese until fully melted and incorporated into the chowder. Add most of the cooked bacon back into the soup, saving some for garnish.
7. Taste and Adjust: Taste the chowder and adjust the seasoning with more salt or pepper if needed.
8. Serve: Ladle the soup into bowls and garnish with the reserved bacon and diced scallions. Enjoy with crusty bread or a side salad.

Tips & Variations:

• Corn Choices: Fresh corn will give you the best flavor, but frozen or canned corn works perfectly fine too. If using canned corn, add a tablespoon of honey to replicate the sweetness of fresh corn.
• Texture: If you prefer a chunkier chowder, blend less of the soup, or skip blending altogether for a more rustic texture.
• Bacon Substitute: For a vegetarian option, omit the bacon and sauté the vegetables in butter or olive oil. You can also add smoked paprika to give a hint of smoky flavor.
• Extra Creaminess: For an even richer soup, swap half of the heavy cream for half-and-half, or add an extra splash of cream at the end.

This creamy corn chowder is a delicious way to enjoy the natural sweetness of corn paired with the savory richness of bacon and cheese. Perfect for any season, it’s satisfying enough to be a main dish or a comforting starter.