Chris Creamy Chunky Chowder
Dive into a bowl of comfort with Chris Creamy Chunky Chowder, the perfect fusion of hearty flavors and velvety richness. This indulgent soup features crispy bacon, tender russet potatoes, sweet bursts of corn, and a luscious heavy cream base, all seasoned with fragrant thyme and a touch of smoked paprika. A unique combination of mashed and diced potatoes creates the ideal balance of creamy and chunky textures, while a buttery roux ensures the chowder’s luxurious consistency. Ready in just an hour, this soul-soothing recipe is perfect for cozy family dinners or chilly evenings. Serve it steaming hot with a sprinkle of fresh parsley and your favorite crusty bread to soak up every last drop of this irresistibly flavorful chowder.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 2 cups frozen corn kernels
- 1.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
In the same pot, add the unsalted butter and melt over medium heat. Add the diced onion and celery, cooking for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the all-purpose flour over the vegetables, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth, stirring constantly to ensure there are no lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Stir in the frozen corn kernels, heavy cream, salt, black pepper, smoked paprika, and fresh thyme leaves. Simmer for another 5 minutes to allow the flavors to meld and the chowder to thicken slightly.
Using the back of a spoon or a potato masher, mash some of the potatoes directly in the pot to create a creamier texture while keeping the chowder chunky.
Add the crumbled bacon back into the pot, reserving a small amount for garnish if desired.
Taste and adjust seasoning as needed. Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1053 mg | 22% | |
*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.
