Creamy Corn Chowder
User Reviews
4.9
Creamy Corn Chowder
Description
Creamy Corn Chowder brings together bacon, fresh or frozen corn, potatoes, and aromatics like onion, celery, carrots, and garlic. The bacon is cooked until crispy, then removed, with some fat retained to sauté the vegetables, allowing their flavors to develop. Flour is added to form a base thickener before chicken broth and cream are incorporated, creating a rich texture. The addition of Italian seasoning and a pinch of cayenne provides gentle warmth and herbaceous notes. The chowder simmers until the potatoes are tender and the flavors meld. Finally, crispy bacon bits are used as garnish, enhancing both taste and presentation.
This chowder is best served hot as a satisfying lunch or dinner. It pairs well with crusty bread to soak up the creamy broth. Its creamy consistency and hearty ingredients make it a warming dish on cooler days.
To speed preparation, chop the vegetables while the bacon cooks. Leftovers may thicken upon standing; thinning with additional broth before reheating can restore the desired consistency. Avoid substituting milk or half-and-half for the cream, as the high heat could cause curdling. This recipe yields enough to serve 4 to 6 people depending on portion size.
Ingredients
- 4 trips Bacon
- 1/2 medium onion chopped small
- 3 ticks celery chopped small
- 2 medium carrot peeled & chopped small
- 2 cloves garlic minced
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1 cup heavy cream aka whipping cream
- 4 cups corn frozen or fresh
- 2 large russet potato peeled & diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper optional
- salt to taste
- black pepper to taste
Instructions
- Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
- Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
- Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the flour and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
- Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and most of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.
- Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up more the longer you cook it.
- Season the soup with salt & pepper as needed. Garnish bowls with the rest of the bacon.
Notes
- Prepare vegetables while bacon is frying to save time.
- Add extra broth when reheating leftovers if the chowder thickens too much.
- Use heavy cream to prevent curdling; milk or half-and-half is not recommended.
- Serves 4 to 6 people depending on portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 727mg | 30% |
| Potassium | 973mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4358IU | 87% |
| Vitamin C | 16mg | 18% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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