Corn Chowder from Iowa
Embrace the comforting flavors of the Midwest with this hearty "Corn Chowder from Iowa," a creamy and flavorful soup that celebrates the sweetness of fresh corn and the savory richness of crispy bacon. Perfect for any season, this recipe uses simple, wholesome ingredients like russet potatoes, celery, and heavy cream to create a velvety base. A touch of garlic and a sprinkle of parsley elevate the dish, while the option to use fresh or frozen corn makes it adaptable year-round. Ready in under an hour, this easy-to-follow chowder is ideal for quick weeknight dinners or cozy weekend meals. Serve it with crusty bread or crackers for a satisfying farm-to-table taste that captures the heart of Iowa comfort food.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 4 cups fresh sweet corn kernels (or frozen if out of season)
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
Add the butter to the pot with the bacon drippings. Once melted, add the diced onion and celery. Sauté over medium heat for 5-7 minutes, or until the vegetables are tender and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the sautéed vegetables. Stir well to coat the vegetables and cook for 1-2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cover and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and heavy cream. Season with salt and black pepper. Simmer for an additional 10 minutes, stirring occasionally, until the chowder is thick and creamy.
Adjust seasoning to taste, and if desired, garnish the chowder with crumbled bacon and chopped fresh parsley before serving.
Serve hot with crusty bread or crackers on the side for a full, satisfying meal.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 979 mg | 21% | |
*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.
