Country Corn Chowder
Indulge in the warm, comforting flavors of Country Corn Chowder, a classic dish bursting with hearty ingredients and rich, creamy goodness. This satisfying recipe combines crisp bacon, tender russet potatoes, sweet corn kernels, and a touch of heavy cream for a velvety texture. Aromatics like sautéed onions, celery, and garlic add depth, while a sprinkle of paprika and fresh parsley elevate the flavor profile. Perfect for weeknight dinners or cozy gatherings, this easy chowder is ready in under an hour and ideal for serving with crusty bread or crackers. Whether you're craving a taste of home or looking for a versatile crowd-pleaser, this Country Corn Chowder is sure to become your new favorite recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 celery stalks
- 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large, peeled and diced russet potatoes
- 3 cups (fresh or frozen) corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons, chopped fresh parsley
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crisp. Remove bacon and set aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Drain the excess bacon grease from the pot, leaving about 1 tablespoon for flavor. Add the butter and allow it to melt.
Add the diced onion and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to ensure no lumps form. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and heavy cream. Season with salt, black pepper, and paprika. Let the chowder simmer for another 5-7 minutes, stirring occasionally.
Remove the pot from heat and use an immersion blender to partially blend the chowder for a thicker consistency (optional).
Ladle the chowder into bowls and top with crumbled bacon and chopped parsley for garnish. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 5700 mg | 248% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 46.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6278 mg | 134% | |
*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.
