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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Taste and Adjust: Taste the chowder and adjust the seasoning with more salt or pepper if needed.
- 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.
Creamy Corn Chowder with Bacon
6
servings15
minutes30
minutesIngredients
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
Directions
- 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!
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