Corn Chowder with Fingerling Potatoes Smoked Bacon
Cozy up with a bowl of this rich and hearty Corn Chowder with Fingerling Potatoes and Smoked Bacon, a soul-warming dish brimming with rustic charm and irresistible flavors. Velvety broth made from a luscious blend of chicken stock and heavy cream perfectly complements tender slices of fingerling potatoes and sweet bursts of fresh corn kernels. The smoky, savory notes from crisped smoked bacon, balanced with fragrant thyme and sautéed garlic, elevate each spoonful to pure comfort food bliss. Topped with a sprinkle of scallions and crumbled bacon for the perfect finishing touch, this one-pot wonder is an easy yet elegant choice for family dinners or casual entertaining. Served piping hot with crusty bread or crackers, it’s an ultimate crowd-pleaser that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 6 slices Smoked bacon
- 2 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 2 tablespoons Flour
- 4 cups Chicken broth
- 1.5 pounds (sliced into 1/4-inch rounds) Fingerling potatoes
- 3 cups (from about 4 ears of corn) Fresh corn kernels
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon (adjust to taste) Salt
- 1 teaspoon (adjust to taste) Ground black pepper
- 2 tablespoons (sliced for garnish) Scallions
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Reserve 2 tablespoons of the bacon fat in the pot and discard the rest.
Add the butter to the pot with the bacon fat. Once melted, add the diced onion and garlic. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.
Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour the chicken broth into the pot, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the sliced fingerling potatoes and fresh corn kernels to the pot. Cover and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the heavy cream, fresh thyme leaves, salt, and black pepper. Let the chowder simmer for an additional 5 minutes to allow the flavors to meld together.
Crumble the cooked bacon and stir half of it into the chowder. Reserve the other half for garnish.
Taste the chowder and adjust the seasoning with additional salt or black pepper, if needed.
Ladle the chowder into bowls and garnish with the reserved crumbled bacon and sliced scallions. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1295 mg | 28% | |
*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.
