Hearty Corn Chowder
Dive into a bowl of rich and comforting Hearty Corn Chowder, a soul-warming classic brimming with flavor and texture. This creamy soup starts with crispy bacon and a buttery onion and garlic base, then thickens with a velvety roux before combining tender russet potatoes, sweet corn kernels, and fragrant smoked paprika. A splash of heavy cream adds a luxurious touch, while crumbled bacon and fresh parsley provide the perfect finishing garnish. Ready in under an hour, and perfect for a cozy family dinner or a make-ahead meal for busy nights, this one-pot wonder is a delicious way to savor the taste of homemade comfort food.
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 medium, peeled and diced Russet potatoes
- 4 cups Fresh or frozen corn kernels
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons, chopped, for garnish Fresh parsley
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside. Leave 2 tablespoons of the rendered bacon fat in the pot, removing any excess.
Add the butter to the pot with the reserved bacon fat and melt over medium heat. Stir in the diced onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly, to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels, heavy cream, salt, black pepper, and smoked paprika. Simmer for an additional 10 minutes, stirring occasionally, to let the flavors meld together.
Taste the chowder and adjust the seasoning with more salt and pepper if necessary.
Ladle the corn chowder into bowls and top with the crumbled bacon and a sprinkle of fresh parsley for garnish. Serve hot.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 5647 mg | 246% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 61.1 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5484 mg | 117% | |
*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.
