Oinking Corn Chowder
Get ready to savor the comforting richness of Oinking Corn Chowder, a velvety delight that combines the smoky goodness of crispy bacon with the naturally sweet creaminess of corn. This hearty soup is a one-pot wonder, featuring tender russet potatoes, a hint of garlic and thyme, and a luxurious splash of heavy cream for an irresistibly smooth finish. Perfectly balanced with a touch of salt and pepper, this chowder is both satisfying and simple to make in under an hour. Whether you blend it partially for a silkier texture or keep it chunky, this dish is ideal for cozy family dinners or a crowd-pleasing starter. Don’t forget to top it off with crunchy bacon bits and vibrant green onions for a garnish that’s as delicious as it looks. Keywords: corn chowder recipe, creamy soup, bacon recipes, comfort food.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces green onions, sliced (optional for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Once cool, crumble and set aside.
In the same pot, melt the butter over medium heat. Add the diced onion and cook for 5 minutes, stirring frequently, until softened.
Stir in the minced garlic and thyme leaves, cooking for another 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to incorporate the flour. Bring the mixture to a light boil.
Add the diced potatoes to the pot and reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender.
Stir in the corn kernels and heavy cream. Season with salt and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
Using an immersion blender, blend a portion of the chowder directly in the pot for a creamier texture, or remove a cup of the soup, blend it in a blender, then stir it back in. This step is optional.
Remove the pot from the heat. Stir in the crumbled bacon, reserving some for garnish if desired.
Serve hot, garnished with sliced green onions and additional bacon if desired.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 908 mg | 19% | |
*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.
