Creamy Corn Chowder with Bacon
Sweet corn, potatoes, and crispy bacon in a thick, creamy chowder base built on bacon drippings, flour, and broth.
Ingredients
Main Ingredients
- 4 slices bacon chopped
- 1 medium onion diced
- 2 celery ribs diced
- 2 garlic cloves minced
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups corn kernels fresh, frozen, or canned
- 1 lb Yukon Gold potatoes peeled and diced
- 1 cup heavy cream
- ½ tsp dried thyme
- ½ tsp smoked paprika
- salt and black pepper to taste
- green onions or parsley for garnish
Instructions
Cooking
- Cook the bacon in a large pot over medium-high heat about 8 minutes until crisp. Move to a plate and pour off all but 2 tablespoons of drippings.
- Cook the onion and celery in the drippings 5 minutes. Stir in the garlic, thyme, and paprika for 30 seconds, then the flour for 1 minute.
- Slowly pour in the broth, stirring until smooth. Add the potatoes, corn, and most of the bacon. Bring to a boil, then simmer 15 to 20 minutes until the potatoes are tender.
- Stir in the cream and heat 3 to 5 minutes without boiling. Mash a few potatoes or blend a cup of soup for a thicker chowder.
- Season with salt and pepper and top with the remaining bacon and green onions.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Do not boil after adding the cream. Store in the refrigerator for up to 4 days.