Description
A hearty and creamy Corn Chowder recipe that combines tender corn kernels, potatoes, onions, and bacon in a rich, comforting broth. Perfect for a cozy meal, this chowder offers a delicious balance of sweet corn flavor and savory ingredients with a smooth, velvety texture.
Ingredients
Vegetables
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Meats
- 4 slices bacon, chopped
Liquids
- 4 cups chicken broth
- 1 cup heavy cream
Other
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
- Sauté the vegetables: Add the butter to the bacon fat and melt. Add diced onions and garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
- Add the potatoes and flour: Stir in the diced potatoes and sprinkle the flour over the mixture. Cook, stirring constantly, for about 2 minutes to form a roux that will help thicken the chowder.
- Pour in broth and corn: Gradually add the chicken broth, stirring to break up any lumps. Add the corn kernels. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Blend part of the chowder (optional): For a creamier texture, use an immersion blender to puree about one-third of the soup directly in the pot, or transfer some soup to a blender and blend until smooth, then return it to the pot.
- Add cream and bacon: Stir in the heavy cream and cooked bacon pieces. Heat the chowder gently until warmed through, but do not boil. Adjust seasoning with salt and pepper.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread if desired.
Notes
- You can use fresh or frozen corn depending on the season and availability.
- For a vegetarian version, omit bacon and replace chicken broth with vegetable broth.
- Blending part of the chowder is optional but recommended for a creamier texture.
- Leftovers keep well refrigerated for up to 3 days and reheat on the stove over low heat.
- Adjust thickness by adding more broth for a thinner soup or cooking longer to thicken.
