Description
This Creamy Corn Chowder is a comforting and hearty soup featuring crispy bacon, tender potatoes, sweet corn, and a rich creamy broth. Sautéed vegetables build a flavorful base, thickened with flour and enriched with heavy cream for a velvety texture. Perfect for cozy meals, it offers a balance of savory and slightly spicy flavors with Italian seasoning and a touch of cayenne pepper.
Ingredients
Units
Scale
Meat and Fat
- 4 strips bacon
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
Liquids and Dairy
- 4 cups chicken broth or stock
- 1 cup heavy/whipping cream
Dry Ingredients & Seasonings
- 1/4 cup flour
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper, optional
- Salt & pepper to taste
Instructions
- Cook Bacon: Use kitchen shears to cut the bacon into small pieces and add them to a large pot over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the bacon is crispy.
- Remove Bacon and Reserve Fat: Take the crispy bacon out and place it on a paper towel-lined plate to drain. Leave about 2 tablespoons of the bacon fat in the pot.
- Sauté Vegetables: Add the chopped onion, celery, and carrots to the pot with the reserved bacon fat. Cook and stir frequently for 5 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma.
- Create Roux: Sprinkle in the flour and cook for about 1 minute while stirring constantly to eliminate the raw flour taste and start thickening the base.
- Add Broth: Pour in the chicken broth and stir well, ensuring the flour dissolves completely and scraping up any brown bits from the bottom of the pot for extra flavor.
- Add Remaining Ingredients: Stir in the heavy cream, corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the cooked bacon, reserving some for garnish.
- Bring to Boil and Simmer: Turn the heat up to high to bring the soup to a boil, then reduce to a rapid simmer and cover the pot with the lid slightly ajar. Let it cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve the chowder hot, garnished with the remaining crispy bacon.
Notes
- Serves 4-6 depending on portion size.
- Prepping the onion, celery, carrots, and potatoes while the bacon is frying saves time.
- Leftover chowder may require additional broth to thin out as it thickens upon standing.
- Heavy cream is recommended over milk or half-and-half to prevent curdling during cooking at high heat.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
