Scrumptious Corn Chowder
Dive into a bowl of comfort with this Scrumptious Corn Chowder, the ultimate creamy and flavorful soup that's perfect for any occasion. Packed with smoky bacon, tender russet potatoes, sweet corn kernels, and a hint of smoked paprika, this hearty chowder strikes the perfect balance of savory and satisfying. A splash of heavy cream gives it an irresistibly rich texture, while fresh parsley provides a bright, herbaceous finish. Ready in just 45 minutes, this one-pot recipe is ideal for weeknight dinners or cozy gatherings. Serve it with crusty bread for dipping or oyster crackers for a truly comforting meal. Whether you're craving a warm, decadent soup or searching for new ways to enjoy corn, this easy-to-make chowder checks all the boxes for a crowd-pleasing dish.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium, peeled and diced russet potatoes
- 3 cups frozen corn kernels
- 1 cup heavy cream
- 0.5 teaspoons smoked paprika
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
In a large soup pot or Dutch oven, cook the bacon slices over medium heat until crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving about 2 tablespoons of bacon grease in the pot.
Add the unsalted butter to the pot with the bacon grease. Melt the butter over medium heat and add the diced yellow onion. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the all-purpose flour over the onions and garlic, and stir well to combine. Cook the flour mixture for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, making sure to remove any lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Cover and cook over medium heat for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the frozen corn kernels and heavy cream. Allow the chowder to simmer gently for 5 minutes. Do not let it boil.
Add the smoked paprika, salt, and black pepper to the chowder. Taste and adjust the seasoning if needed.
Crumble the cooked bacon and stir half of it into the chowder. Reserve the remaining bacon for garnishing.
Ladle the chowder into bowls and garnish with the reserved bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 5642 mg | 245% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 52.3 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5972 mg | 127% | |
*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.
