Corn and Bacon Chowder
Warm, hearty, and utterly comforting, this Corn and Bacon Chowder is the perfect blend of creamy textures and smoky, savory flavors. Featuring crispy bacon, tender russet potatoes, sweet corn kernels, and aromatic fresh thyme, this one-pot recipe is as satisfying as it is simple to make. A luscious roux made with butter and flour thickens the chowder, while heavy cream adds richness for a velvety finish. Each bowl is garnished with crispy bacon crumbles and fresh scallions, elevating the dish with vibrant flavor and a touch of crunch. Ready in under an hour, this easy corn chowder is ideal for busy weeknight dinners or cozy weekends. Whether you're looking for a family-friendly meal or something to warm you up on cold evenings, this chowder guarantees comfort in every spoonful.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 2 medium, peeled and diced russet potatoes
- 3 cups frozen corn kernels
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 thinly sliced, for garnish scallions
Instructions
Place a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 8 minutes, turning occasionally.
Remove the bacon from the pot and place it on a paper towel to drain. Once cooled, crumble the bacon into small pieces and set aside. Leave about 2 tablespoons of bacon grease in the pot.
Add the diced onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Push the onion mixture to the sides of the pot and add the butter. Once melted, sprinkle the flour over the butter and whisk to form a roux. Cook for 1-2 minutes, stirring constantly, to eliminate any raw flour taste.
Gradually pour in the chicken broth, whisking to combine with the roux. Bring the mixture to a simmer.
Add the diced potatoes, frozen corn, salt, black pepper, and fresh thyme to the pot. Stir well, cover, and let the chowder simmer for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes to thicken the chowder slightly.
Taste and adjust seasoning as needed. Ladle the chowder into bowls and garnish with crumbled bacon and sliced scallions before serving.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 49.1 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4920 mg | 105% | |
*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.
