Corn Chowder Iv
Warm, comforting, and bursting with flavor, Corn Chowder IV is a hearty recipe that combines the sweetness of corn with savory notes of diced bacon and aromatic vegetables. Perfect for cozy evenings, this chowder is thickened with a velvety blend of russet potatoes, heavy cream, and a hint of smoked paprika for a subtle depth of flavor. Featuring versatile corn kernels—fresh, canned, or frozen—this dish is both simple to make and endlessly satisfying. Ready in just under an hour, it's an excellent choice for busy weeknights or casual gatherings. Garnish with crispy bacon and fresh parsley for an irresistible finishing touch that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 pieces celery stalks, diced
- 2 medium russet potatoes, peeled and diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 cup heavy cream
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes, stirring occasionally.
Stir in the diced potatoes and minced garlic, cooking for 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for another 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a simmer.
Add the corn kernels, smoked paprika, dried thyme, salt, and black pepper. Stir well and let the chowder simmer for 15-20 minutes, or until the potatoes are fork-tender.
Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, being careful not to let the chowder boil.
Taste and adjust seasoning if needed. Serve the chowder hot, garnished with the crispy bacon pieces and chopped parsley, if desired.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.4 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 844 mg | 18% | |
*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.
