This Corn Chowder recipe is a comforting and hearty soup, perfect for a cozy meal. Made with sweet corn, potatoes, and smoky bacon, this chowder is creamy and full of flavor. It’s an easy-to-make dish that requires minimal prep and cooking time, making it a great choice for a weeknight dinner or a casual gathering.
Appliances and Special Utensils
Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 2 large potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups milk
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1/2 tsp smoked paprika (optional)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
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Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
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Cook Vegetables: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
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Add Corn and Potatoes: Stir in the corn kernels and diced potatoes. Cook for 3-4 minutes, stirring occasionally.
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Add Broth: Pour in the chicken broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
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Blend: Using an immersion blender, blend the chowder until it reaches your desired consistency. If using a regular blender, blend about half of the soup in batches and return it to the pot.
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Thicken Chowder: In a separate bowl, whisk together the heavy cream, milk, and flour until smooth. Slowly pour this mixture into the pot, stirring constantly to avoid lumps. Continue to cook until the chowder thickens, about 5-7 minutes.
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Season: Season the chowder with salt, pepper, and smoked paprika (if using). Adjust the seasoning to taste.
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Serve: Ladle the corn chowder into bowls, garnishing with the reserved crispy bacon and chopped fresh parsley. Enjoy your hearty and delicious Corn Chowder!