Homestyle Corn Chowder
Creamy, hearty, and bursting with flavor, this Homestyle Corn Chowder is the ultimate comfort food perfect for any season. Loaded with sweet corn kernels, tender russet potatoes, and a savory base of sautéed onions, garlic, and celery, this chowder strikes the perfect balance of rich and refreshing. Crispy bacon adds a smoky touch, while heavy cream ensures a luscious, velvety texture. Thickened with a classic roux and infused with the warmth of chicken broth, this soup is a breeze to make in under an hour. Garnished with fresh parsley and served alongside crusty bread or crackers, it's an irresistible bowl of warmth you'll return to again and again. Perfect for cozy weeknight dinners or as a crowd-pleasing appetizer, this corn chowder is a timeless homestyle favorite.
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 diced Celery stalks
- 3 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 3 medium, peeled and diced Russet potatoes
- 4 cups Fresh or frozen corn kernels
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
In the same pot, leave about 2 tablespoons of the bacon grease. Add the unsalted butter and let it melt.
Add the diced yellow onion and celery to the pot and sauté for about 5 minutes or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Cook the flour for 1-2 minutes, stirring constantly, to eliminate the raw taste.
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Increase the heat to bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and let them cook for about 15 minutes, or until they are tender when pierced with a fork.
Reduce the heat to low and add the corn kernels. Let them cook for 5-7 minutes, allowing the flavors to meld together.
Stir in the heavy cream, salt, and black pepper. Adjust the seasoning to taste as needed.
Simmer the chowder for another 5 minutes, stirring occasionally, until all the ingredients are warmed through and the soup has thickened slightly.
Serve the chowder hot, topped with crumbled bacon and fresh parsley if desired. Enjoy with crusty bread or crackers!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 10.8 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1026 mg | 22% | |
*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.
