Description
Hearty Corn Chowder brings comfort and warmth to your kitchen with its creamy, rich blend of sweet corn and savory ingredients. Homemade goodness fills each spoonful, inviting you to savor a classic soup that warms both body and soul.
Ingredients
Scale
Corn:
- 4 ears fresh corn or 2 cups frozen corn kernels
- 1 cup corn cream
Vegetables:
- 1 medium onion
- 2 stalks celery
- 2 medium potatoes
- 1 red bell pepper
Protein and Liquids:
- 2 slices bacon
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh chives (for garnish)
Instructions
- Dice bacon and render in a large pot over medium heat until crisp and golden, about 5-6 minutes, then transfer to a paper towel-lined plate, leaving the rendered fat in the pot.
- Finely chop onions, celery, and red bell pepper, then sauté in bacon fat until softened and translucent, approximately 4-5 minutes.
- If using fresh corn, carefully cut kernels off the cob; for frozen corn, thaw completely. Dice potatoes into small, uniform cubes.
- Sprinkle flour over the vegetable mixture, stirring continuously to create a roux, and cook for 1-2 minutes to eliminate raw flour taste.
- Gradually pour in chicken broth, whisking constantly to prevent lumps, then add corn kernels, corn cream, and diced potatoes.
- Simmer the mixture on low heat for 10-12 minutes, or until potatoes are tender but not mushy, stirring occasionally.
- Incorporate whole milk, heavy cream, butter, salt, black pepper, and dried thyme, stirring to combine and create a creamy consistency.
- Continue cooking for an additional 3-4 minutes, allowing flavors to meld and chowder to slightly thicken.
- Taste and adjust seasoning if needed, then ladle into serving bowls.
- Garnish with crispy bacon bits and freshly chopped chives before serving hot.
Notes
- Choose thick-cut bacon for maximum flavor and crispier texture, ensuring it renders fat effectively without burning.
- Vary corn selection based on season: summer fresh corn offers sweetest taste, while high-quality frozen corn works perfectly year-round.
- Customize thickness by adjusting flour quantity or simmering duration, creating either lighter soup-like consistency or heartier chowder style.
- Transform into vegetarian version by replacing bacon with smoked paprika and using vegetable broth instead of chicken broth for comparable depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 50 mg