Texas Country Club Corn Chowder
Indulge in the rich and comforting flavors of Texas Country Club Corn Chowder, a hearty, Southwestern twist on a classic dish. This creamy chowder is packed with tender chunks of potatoes, sweet corn kernels, and crispy bacon, perfectly balanced with a touch of spice from optional jalapeño and smoky notes of paprika. A creamy base made with heavy cream and a roux ensures a velvety texture, while the combination of fresh cilantro and shredded cheddar cheese provides a delightful finish. Ready in just 50 minutes, this one-pot wonder is the perfect choice for a cozy family dinner or an impressive starter. Whether served as-is or paired with a crusty slice of bread, this corn chowder is bound to become a favorite. Keywords: Texas Corn Chowder, Southwestern chowder, creamy corn chowder, bacon potato chowder, one-pot comfort food.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon, chopped
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 3 cups sweet corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 1 jalapeño, finely diced (optional for spice)
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 cup shredded cheddar cheese (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté for 4-5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring continuously to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps, then bring to a gentle simmer.
Add the diced potatoes, sweet corn, and optional jalapeño to the pot. Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are tender.
Stir in the heavy cream, smoked paprika, salt, and black pepper. Let the chowder simmer uncovered for an additional 5 minutes to thicken. Adjust seasoning to taste.
Use an immersion blender to puree a portion of the chowder directly in the pot, leaving some chunks for texture. Alternatively, transfer a couple of cups of the chowder to a blender, puree, and return it to the pot.
Ladle the chowder into bowls and garnish with crispy bacon, chopped cilantro, and shredded cheddar cheese, if desired.
Serve hot and enjoy your savory Texas Country Club Corn Chowder!
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 7357 mg | 320% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 51.9 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 671 mg | 52% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 6319 mg | 134% | |
*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.
