Bacon Corn Chowder
Indulge in the ultimate comfort food with this creamy and hearty Bacon Corn Chowder. Packed with crispy bacon, tender potatoes, and sweet corn, this flavorful soup combines rich, savory elements with just the right touch of creaminess from half-and-half. A simple roux forms the base, elevating the chowder to a velvety texture, while aromatic garlic and fresh thyme add depth to every bite. Perfect for busy weeknights, this quick and easy recipe comes together in just 45 minutes and is designed to satisfy a crowd with six generous servings. Garnished with scallions and reserved bacon crumbles, this chowder is as visually stunning as it is delicious. Serve hot for an irresistible meal that warms the soul!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and cubed
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 cups half-and-half
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons scallions, sliced for garnish
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 7-8 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving the bacon fat in the pot.
Add the butter to the pot with the bacon fat and melt over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
Gradually whisk in the chicken broth until well combined and smooth.
Add the cubed potatoes to the pot and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Once the potatoes are tender, add the corn and half-and-half to the pot.
Season the chowder with salt, black pepper, and thyme, stirring to combine.
Simmer for an additional 5 minutes until the chowder has thickened and the corn is heated through.
Crumble the cooked bacon and add most of it to the chowder, reserving some for garnish.
Remove the chowder from the heat. Ladle the chowder into bowls and garnish with the reserved bacon and sliced scallions. Serve hot.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 70.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 759 mg | 58% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6739 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
