The Perfect Corn Chowder
Creamy, hearty, and packed with flavor, "The Perfect Corn Chowder" is the ultimate comfort food for any season. This rich and velvety soup starts with crispy, smoky bacon that enhances every bowl, while tender Yukon Gold or russet potatoes and sweet corn kernels provide a satisfying texture and natural sweetness. A blend of sautéed onions, celery, and garlic creates a flavorful base, thickened to perfection with a touch of flour and balanced by the luxurious addition of heavy cream. Topped with crumbled bacon, a hint of smoked paprika, and fresh parsley, this homemade corn chowder is an easy, one-pot recipe that’s ready in just 50 minutes. Serve it as a cozy family dinner or alongside crusty bread for an impressive starter. Whether using fresh, canned, or frozen corn, this chowder is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 2 tablespoons flour
- 4 cups chicken broth
- 3 medium (peeled and diced) potatoes (Yukon Gold or russet)
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 cup heavy cream
- 1 teaspoon (plus more to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside on a paper towel-lined plate. Once cooled, crumble the bacon into bite-sized pieces.
Remove all but about 2 tablespoons of bacon grease from the pot. Add the butter and let it melt over medium heat.
Add the diced onion and celery to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually add the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a boil.
Add the diced potatoes and reduce the heat to a gentle simmer. Cover the pot and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and heavy cream. Let the chowder simmer uncovered for an additional 5 minutes, stirring occasionally.
Season the chowder with salt and black pepper. Taste and adjust seasoning as needed.
Remove the pot from the heat and ladle the chowder into bowls.
Top each serving with crumbled bacon, a sprinkle of smoked paprika (if using), and chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 841 mg | 18% | |
*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.
