Old Fashioned Northland Corn Chowder
Warm up with a bowl of hearty and comforting Old Fashioned Northland Corn Chowder, a classic recipe brimming with rich, rustic flavors perfect for any season. This creamy chowder features a blend of tender russet potatoes, sweet corn kernels, and smoky diced bacon, simmered in a luscious broth infused with fresh thyme and a touch of heavy cream. The savory base, thickened with a simple roux, creates a velvety texture that makes every spoonful irresistible. With a balance of fresh vegetables, aromatic garlic, and a sprinkle of fresh parsley for garnish, this chowder is the ultimate comfort food. Ideal as a cozy lunch or a crowd-pleasing dinner, it’s easy to make and pairs beautifully with crusty bread for dipping. Whether for a family gathering or a weeknight treat, this old-fashioned recipe will quickly become a favorite on your table.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 slices thick-cut bacon, diced
- 2 medium russet potatoes, peeled and diced
- 1 medium onion, finely diced
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 0.5 cups heavy cream
- 4 cups corn kernels, fresh or frozen
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels. Leave about 2 tablespoons of the bacon fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 2-3 minutes to remove its raw taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to combine and prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper to the pot. Cover and simmer for 15 minutes, or until the potatoes are tender.
Stir in the corn kernels, whole milk, and heavy cream. Simmer uncovered for another 10 minutes, stirring occasionally, until the soup is thickened and creamy.
Remove the bay leaf from the pot. Taste the chowder and adjust the seasoning with more salt and pepper, if needed.
Ladle the chowder into bowls and garnish with the reserved crispy bacon and fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 7497 mg | 326% | |
| Total Carbohydrate | 303.0 g | 110% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 87.3 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 875 mg | 67% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 6145 mg | 131% | |
*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.
