Corn Chowder
A creamy and comforting chowder filled with sweet corn, tender potatoes, and savory bacon. Perfect for cooler days or as a hearty starter, this dish combines simple ingredients into a rich and satisfying soup.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Immersion blender (optional, for creaminess)
Ingredients
- For the Chowder:
- 6 slices bacon chopped
- 1 medium onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 3 medium potatoes peeled and diced into small cubes
- 4 cups chicken broth low-sodium preferred
- 3 cups fresh or frozen corn kernels divided
- 1 cup heavy cream or half-and-half for a lighter option
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Optional: Fresh parsley chopped, for garnish
Instructions
- Cook the Bacon :
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Sauté the Vegetables :
- Add the diced onion and celery to the pot with the bacon grease. Sauté for 5–7 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the Potatoes and Broth :
- Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 10–12 minutes, or until the potatoes are tender.
- Blend for Creaminess (Optional) :
- Use an immersion blender to partially blend the soup, leaving some chunks of potato and corn for texture. Alternatively, blend 1–2 cups of the soup in a regular blender and return it to the pot.
- Thicken the Chowder :
- In a small bowl, whisk together the flour and 2 tablespoons of the soup liquid to create a slurry. Stir the slurry back into the pot to thicken the chowder.
- Finish with Corn and Cream :
- Add 2 cups of the corn kernels and the heavy cream to the pot. Simmer for 5–7 minutes, ensuring the soup is heated through but not boiling after adding the cream.
- Season and Serve :
- Stir in the remaining 1 cup of corn kernels and season with salt and pepper to taste. Let the chowder simmer for 2–3 more minutes.
- Ladle the chowder into bowls. Top with the crispy bacon and garnish with freshly chopped parsley if desired.
Notes
Substitute fresh corn with canned corn (drained) for convenience.
Use vegetable broth and omit bacon for a vegetarian version.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the soup.
Freeze portions of the chowder (without cream) for up to 3 months. Thaw overnight in the refrigerator, then reheat and add cream before serving.
Use vegetable broth and omit bacon for a vegetarian version.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the soup.
Freeze portions of the chowder (without cream) for up to 3 months. Thaw overnight in the refrigerator, then reheat and add cream before serving.