Corn Chowder Recipe
This creamy corn chowder blends sweet corn and crunchy bacon to create a comforting dish perfect for any gathering.
Ingredients
- 4 slices Thick-cut beef bacon
- 2 tablespoon Butter
- 1 small Sweet onion, finely diced
- 2 ribs Celery, finely diced
- 3 cloves Garlic, diced
- 1 teaspoon Coarse salt
- ½ teaspoon Freshly ground black pepper
- ¼ cup All-purpose flour
- 5 cups Low-sodium chicken broth
- 2 medium Russet potatoes, peeled and cut into ½-inch cubes
- 3 cups Corn kernels (fresh, canned, or frozen)
- 1 tablespoon Honey
- ¼ teaspoon Dried thyme
- 2 pieces Bay leaves
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 2 pieces Scallions, diced small For fresh garnish.
Instructions
- Cook the bacon in a large soup pot over medium heat until browned and crispy. Remove it with a slotted spoon and set aside, leaving about 3 tablespoons of bacon fat in the pot.
- Stir in the butter until melted, then add the onion and celery. Cook until tender, about 5 minutes. Add garlic and sauté for 30 seconds until fragrant. Season with salt and pepper.
- Sprinkle the flour over the softened vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour flavor.
- Pour in the chicken broth, then add potatoes, corn, honey, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-12 minutes.
- Discard bay leaves, stir in heavy cream and puree the soup with an immersion blender to your desired consistency.
- Stir in shredded cheese until melted. Mix in most of the bacon, saving some for garnish. Adjust seasonings as needed.
- Ladle the soup into bowls and garnish with remaining bacon and diced scallions.
Notes
- For best crispy bacon, cook slowly over medium heat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 4g
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