This creamy corn chowder is a comforting and hearty soup packed with rich flavors. The combination of crispy bacon, sweet corn, creamy potatoes, and aromatic herbs makes it a perfect meal for chilly days or anytime you crave a delicious bowl of comfort. The addition of fresh vegetables, bacon, and thyme gives the soup depth, while the creamy texture makes it indulgent without being overly heavy. This chowder is great on its own or served with a side of crusty bread.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 3 garlic cloves, minced
- 3 cups (482g) corn kernels (fresh or frozen, reserve the cobs if using fresh)
- 2 medium Yukon Gold potatoes, peeled and diced (369g)
- 3 cups (720mL) chicken broth
- 2 cups (480mL) whole milk
- 2 teaspoons salt
- 1½ teaspoons chopped thyme
- ½ teaspoon ground black pepper
- Chopped chives, for garnish
Directions
-
Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside on a paper towel-lined plate, leaving some of the rendered bacon fat in the pot. -
Sauté the Vegetables:
Add 1 tablespoon of unsalted butter to the pot with the bacon fat. Once melted, add the diced onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. -
Add Garlic and Corn:
Stir in the minced garlic and cook for 1 minute until fragrant. Add the corn kernels (and corn cobs if using fresh) to the pot and cook for an additional 2-3 minutes, stirring occasionally. -
Add Potatoes and Broth:
Add the diced Yukon Gold potatoes to the pot, followed by the chicken broth. Stir in the salt, chopped thyme, and ground black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender. -
Add Milk and Simmer:
Stir in the whole milk and bring the chowder back to a simmer. Let it cook for an additional 5 minutes, allowing the soup to thicken slightly. -
Blend the Soup (Optional):
If you prefer a smoother chowder, you can use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can remove a portion of the soup and blend it in a blender before returning it to the pot. -
Finish and Serve:
Stir in the crispy bacon that was set aside earlier, and taste the chowder for seasoning. Add more salt and pepper if needed. Ladle the chowder into bowls and garnish with chopped chives.
Serving Suggestions
- Serve the chowder with a side of crusty bread or warm rolls for dipping.
- Pair it with a simple green salad for a light and balanced meal.
- Enjoy with a dollop of sour cream or shredded cheese on top for added richness.
Cooking Tips
- If using fresh corn on the cob, use a knife to slice off the kernels, and reserve the cobs to add extra corn flavor to the broth while simmering.
- For extra creaminess, you can stir in a tablespoon of cream cheese or a splash of heavy cream after adding the milk.
- Make sure the potatoes are cut into small, even-sized pieces to ensure they cook uniformly.
Nutritional Benefits
- Corn: Corn is rich in fiber, antioxidants, and B vitamins, helping support digestion and energy production.
- Bacon: Although higher in fat, bacon is a good source of protein and can be enjoyed in moderation as a flavorful ingredient.
- Potatoes: Potatoes are a great source of potassium and vitamin C, which are essential for heart health and immune function.
- Milk: Whole milk provides calcium, protein, and vitamins A and D, supporting bone health and overall well-being.
Conclusion This creamy corn chowder with bacon and potatoes is the perfect comfort food that combines savory flavors, a creamy texture, and the sweetness of corn. It’s an easy-to-make soup that can be enjoyed year-round and is sure to become a favorite in your recipe rotation. Whether you’re having a cozy night in or entertaining guests, this chowder will provide warmth and satisfaction with every spoonful.
Frequently Asked Questions (FAQs)
1. Can I make this chowder ahead of time?
Yes, this chowder can be made in advance and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat before serving.
2. Can I make this chowder vegetarian?
Yes, you can substitute the bacon with plant-based bacon or omit it entirely. You can also use vegetable broth instead of chicken broth for a vegetarian version.
3. Can I freeze this chowder?
Yes, you can freeze this chowder for up to 3 months. Allow it to cool completely before transferring it to an airtight container for freezing. Reheat gently on the stove.
4. Can I use frozen corn?
Yes, frozen corn works perfectly in this recipe. Simply add it directly to the pot without thawing.
5. Can I add more vegetables to the chowder?
Yes, you can add other vegetables like bell peppers, zucchini, or leeks for extra flavor and texture. Just make sure to adjust the cooking time accordingly.