Southern Corn Chowder
Warm up with a comforting bowl of Southern Corn Chowder, a rich and hearty soup packed with the sweet flavors of corn, smoky bacon, and creamy potatoes. This easy-to-make recipe combines pantry staples like chicken broth, heavy cream, and simple spices like paprika and a hint of cayenne for an optional kick, creating a velvety chowder that's perfect for cozy family dinners or casual gatherings. The base starts with sautéed onions, celery, and garlic, layered with golden bacon fat and butter for a depth of flavor that defines classic Southern cooking. Serve it piping hot, topped with crispy bacon and fresh parsley for a vibrant finish. Whether you're craving a taste of the South or simply in need of a satisfying one-pot meal, this Southern Corn Chowder is bound to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced into ½-inch cubes
- 3 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 5-7 minutes. Remove the bacon from the pot, crumble it, and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Add the unsalted butter to the pot with the bacon fat and let it melt. Stir in the diced onion and celery. Cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 10-15 minutes, or until they are tender when pierced with a fork.
Stir in the corn kernels, heavy cream, paprika, cayenne pepper (if using), salt, and black pepper. Simmer for another 5 minutes to let the flavors meld together.
Use a potato masher or an immersion blender to slightly mash some of the potatoes for a thicker consistency, if desired.
Taste and adjust the seasoning if needed.
Serve the chowder hot, garnished with crumbled bacon and chopped fresh parsley.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 50.4 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5826 mg | 124% | |
*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.
