Description
This creamy corn chowder is a comforting and flavorful soup featuring crispy bacon, tender potatoes, sweet corn, and a rich creamy broth. With a combination of sautéed vegetables, a touch of Italian seasoning, and a subtle hint of cayenne pepper, it’s an inviting dish perfect for cozy lunches or dinners.
Ingredients
Scale
Meat & Dairy
- 4 strips bacon
- 1 cup heavy/whipping cream
Vegetables
- 1/2 medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled & chopped small
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled & diced
Pantry & Spices
- 1/4 cup flour
- 4 cups chicken broth or stock
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt & pepper to taste
Instructions
- Cook the bacon: Using kitchen shears, cut the bacon strips into smaller pieces. Place them in a large pot over medium-high heat and cook until crispy, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
- Sauté the vegetables: Add the chopped onion, celery, and carrots to the pot with the bacon fat. Sauté for 5 minutes until softened and aromatic. Stir in the minced garlic and cook for 30 seconds more until fragrant.
- Create the roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw taste, forming a light roux that will thicken the chowder.
- Add broth and dissolve flour: Pour in the chicken broth while stirring vigorously, to dissolve the flour and lift any browned bits from the bottom of the pot, enhancing flavor.
- Add cream and main ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, and cayenne pepper if using. Add most of the cooked bacon as well, reserving some for garnish.
- Simmer the chowder: Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to a rapid simmer, cover the pot with the lid slightly ajar, and cook for 15-20 minutes until the potatoes are tender. Stir occasionally to prevent sticking and for even cooking.
- Season and serve: Season the chowder with salt and pepper to taste. Ladle into bowls and garnish with the reserved crispy bacon pieces. Serve hot and enjoy!
Notes
- This recipe serves 4-6 people depending on portion size.
- Chop the vegetables while the bacon is cooking to save time during prep.
- Leftover chowder may thicken after refrigeration; add additional broth to loosen before reheating.
- Do not substitute milk or half-and-half for the heavy cream as high heat will cause curdling.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
