Creamy Corn Chowder
A rich and creamy corn chowder with potatoes, bacon, and a hint of spice, perfect for a comforting meal.
1h4Servings
Nutrition
950kcal
25gProtein
77gCarbs
61gFat
High Fiber
Ingredients
Bacon
0.5 lb
Onion
diced
1 medium
Celery
diced
2 ribs
Garlic
minced
5 cloves
All-Purpose Flour
5 tbsp
Corn Kernels
fresh or frozen
6 cups
Yukon Gold Potatoes
cubed
1.5 lb
Low-Sodium Chicken Broth
5 cups
Heavy Cream
1½ cups
Dry White Wine
Optionaloptional
½ cup
Butter
2 tbsp
Bay Leaves
2 whole
Dried Thyme
1 tsp
Smoked Paprika
1 tsp
Salt
to taste
Black Pepper
to taste
Green Onions
chopped, for garnish
¼ cup
Equipment
Dutch Oven
Instructions
1Cook Bacon and Sauté Vegetables
15m
15mRender Bacon
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp and fat has rendered, about 7-10 minutes. Remove bacon with a slotted spoon and set aside on paper towels, reserving about 2 tablespoons of bacon fat in the pot.
Sauté Aromatics
Add the diced onion and celery to the pot with the reserved bacon fat. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Corn and Wine
Stir in the corn kernels and cook for about 2 minutes, stirring to coat them in the bacon fat and aromatics. If using, add the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until the alcohol smell dissipates.
2Thicken and Simmer
30m
30mAdd Flour
Sprinkle the flour over the corn and vegetables. Stir well to coat everything and cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Add Broth and Potatoes
Gradually whisk in the chicken broth, ensuring no lumps form. Add the cubed potatoes and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
Add Cream and Seasonings
Stir in the heavy cream, dried thyme, and smoked paprika. Season with salt and black pepper to taste. Continue to simmer gently for another 5-10 minutes, allowing the flavors to meld and the chowder to thicken slightly.
3Finish and Serve
5m
5mRemove Bay Leaves
Before serving, carefully remove and discard the bay leaves.
Garnish and Serve
Ladle the hot corn chowder into bowls. Garnish generously with the reserved crispy bacon and chopped green onions. Serve immediately.
Tips
For a thicker chowder, you can blend about 1/3 of the soup using an immersion blender before adding the cream, or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer until thickened.
Taste and adjust seasonings before serving. The saltiness from the bacon may be enough, but you might need additional salt and pepper.
If you don't have fresh or frozen corn, canned corn kernels can be used, but drain them very well before adding.
For a touch of sweetness, especially if your corn isn't very sweet, consider adding a teaspoon of sugar or honey when you add the cream.