Corn Chowder V
Cozy up with a warm bowl of "Corn Chowder V," a hearty and creamy soup that perfectly blends smoky, crispy bacon with sweet corn and tender russet potatoes. This one-pot wonder features a touch of paprika for a subtle smoky depth, and a mix of heavy cream and blended chowder for a luxuriously velvety texture. Enhanced with sautéed onions, garlic, and a splash of chicken broth, this comforting dish is as flavorful as it is filling. Ready in just one hour, this easy corn chowder recipe is a comforting classic for family dinners, casual gatherings, or a quick weeknight treat. Don’t forget to garnish with crumbled bacon and fresh parsley for a deliciously beautiful finish! Keywords: corn chowder recipe, creamy corn chowder, hearty soups, easy chowder recipes, bacon chowder.
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 large Russet potatoes, peeled and diced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 3 cups Frozen corn kernels, thawed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Once cool, crumble the bacon and set aside. Leave about 1 tablespoon of the bacon grease in the pot.
Add the unsalted butter to the pot with the reserved bacon grease and melt over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes to the pot and cook for 2-3 minutes, stirring to coat them in the onion and garlic mixture.
Sprinkle the flour over the potato mixture and stir well, cooking for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Add the heavy cream and thawed corn kernels to the pot. Stir well and cook for another 10 minutes, allowing the flavors to meld together. Season with salt, black pepper, and paprika to taste.
Using a ladle, transfer about 2 cups of the chowder into a blender and blend until smooth (be careful with hot liquids). Pour the blended chowder back into the pot and stir to combine. This step is optional but will give the chowder a thicker, creamier texture.
Simmer the chowder for 5 more minutes, then taste and adjust seasonings as needed.
Serve the corn chowder hot, topped with the crumbled bacon and optional fresh parsley for garnish. Enjoy!
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 5584 mg | 243% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 48.6 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5420 mg | 115% | |
*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.
