Cabin Corn Chowder
Cozy up with a steaming bowl of Cabin Corn Chowder, a hearty and comforting recipe that brings rustic charm to your table. This rich and creamy soup combines tender russet potatoes, sweet corn kernels, and smoky paprika for a flavor-packed experience. Crispy bacon pieces add a savory crunch, while a touch of heavy cream creates a velvety finish. Perfect for chilly evenings or when you crave a taste of homemade comfort, this chowder is easy to prepare with just 15 minutes of prep time and simmers to perfection in 35 minutes. Garnish with fresh parsley for a pop of color and serve with crusty bread for the ultimate cabin-inspired meal. Whether you're feeding the family or meal-prepping for the week, this corn chowder recipe is a satisfying classic you’ll return to time and time again!
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 3 medium, peeled and cubed russet potatoes
- 4 cups corn kernels
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 2 tablespoons, for garnish chopped parsley
Instructions
Place a large, heavy-bottomed pot over medium heat. Add the bacon slices and cook until crispy, about 6-8 minutes. Remove bacon from the pot and set aside on a paper towel-lined plate. Crumble once cooled.
Leave 2 tablespoons of bacon drippings in the pot; drain any excess. Add the butter and let it melt.
Stir in the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Sprinkle in the flour, stirring constantly, to create a roux. Cook the roux for 2 minutes to eliminate the raw flour taste.
Gradually pour in the vegetable broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
Add the cubed potatoes and cook, uncovered, for 15 minutes or until the potatoes are tender.
Stir in the corn kernels, heavy cream, and smoked paprika. Simmer gently for another 10 minutes to allow the flavors to meld.
Season the chowder with salt and black pepper to taste.
Serve hot, garnished with crumbled bacon and chopped parsley.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 328.6 g | 119% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 66.4 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 6949 mg | 148% | |
*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.
