Creamy Corn Chowder
Dive into the comforting warmth of homemade **Creamy Corn Chowder**, a rich and satisfying soup that's perfect for any season. This recipe combines the smoky goodness of crispy bacon with the natural sweetness of fresh corn kernels, tender russet potatoes, and aromatic herbs like thyme and parsley. A touch of heavy cream adds velvety smoothness, while an optional partial blend creates the perfect balance of creamy and chunky textures. Ready in under an hour, this hearty chowder is ideal for busy weeknights or as a star dish for family gatherings. Serve it piping hot, garnished with bacon and parsley, to savor the perfect harmony of flavors in every spoonful. Whether you're looking for an easy dinner idea or a cozy comfort food, this corn chowder recipe will quickly become a favorite. **Keywords**: creamy corn chowder, hearty soup recipe, easy dinner idea, comfort food, bacon and corn chowder.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 4 cups corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, melt 2 tablespoons of unsalted 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 finely chopped onion to the pot and sauté for about 4 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute.
Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in 4 cups of chicken broth, making sure to dissolve the flour completely. Increase the heat to medium-high and bring to a simmer.
Add the peeled and diced potatoes to the pot. Cook for 10-12 minutes, or until they begin to soften.
Stir in 4 cups of corn kernels and reduce the heat to medium. Simmer for another 10 minutes, until the corn and potatoes are tender.
Pour in 1 cup of heavy cream and stir well to combine. Season the chowder with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of fresh thyme leaves.
Turn off the heat and use an immersion blender to partially blend the chowder if a thicker consistency is desired, leaving some chunks for texture.
Add the cooked bacon back into the chowder, reserving a small amount for garnish.
Ladle the corn chowder into bowls, garnish with reserved bacon and 2 tablespoons of chopped fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5028 mg | 219% | |
| Total Carbohydrate | 301.3 g | 110% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 47.0 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5850 mg | 124% | |
*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.
