Description
This comforting Corn Chowder features sweet corn kernels, tender potatoes, crispy bacon, and aromatic vegetables simmered in a creamy broth. A perfect hearty soup for any season, blending fresh and pantry ingredients to create a rich, flavorful meal.
Ingredients
Scale
Main Ingredients
- 5 ears corn (OR 4 cups canned or frozen corn, not thawed)
- 4 slices bacon (chopped)
- 1 large onion (finely diced, about 1.5 cups)
- 3 sticks celery (cut into 1/4 inch dice, about 1 cup)
- 1/4 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt (or more to taste)
- Ground black pepper (to taste)
- 2 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound Yukon gold potatoes (about 3 medium, peeled and cut into 3/4 inch dice)
- 1/2 cup whole milk
Instructions
- Prepare corn: Shuck the ears of corn and carefully cut the kernels off the cobs over a medium bowl. Reserve the cobs to use for flavoring the chowder later.
- Cook bacon: In a large Dutch oven or heavy pot (approximately 5 quarts), cook the chopped bacon over medium-high heat until browned and crispy. Once cooked, remove the bacon bits and set them aside for garnish.
- Cook vegetables: Add the diced onion, celery, and corn kernels to the bacon fat in the pot. Cook over medium heat until the vegetables begin to soften, about 5 minutes. Season with smoked paprika, dried thyme, salt, and black pepper to taste.
- Make soup base: Lower the heat to medium-low and sprinkle the flour evenly over the vegetables. Stir and cook for about 30 seconds to coat. Gradually pour in the chicken broth while stirring constantly until the mixture is smooth. Then stir in the heavy cream.
- Cook chowder: Add the diced potatoes and reserved corn cobs to the pot. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to a simmer and cook uncovered for 15-25 minutes, or until the potatoes are tender. Remove from heat and discard the corn cobs.
- Finish and serve: Ladle 1 cup of the soup into a blender and add 1/2 cup of milk, blending until smooth. Stir this pureed mixture back into the soup to thicken it. For an even thicker consistency, whisk 1 tablespoon cornstarch into 1 tablespoon cold milk to create a slurry, then stir it into the soup. Bring to a simmer over medium heat and cook 1-2 minutes until thickened. Let the chowder stand for 5-10 minutes to thicken further. Serve hot, garnished with the crispy bacon bits and chopped green onion if desired.
Notes
- Using fresh corn will give the best flavor, but frozen or canned corn can be used in a pinch.
- Reserve the corn cobs during kernel removal to add extra sweetness and depth to the chowder.
- The soup can be made vegetarian by substituting vegetable broth for chicken broth and omitting bacon or using a plant-based bacon alternative.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust salt and seasoning at the end to suit your taste preferences.
