Thick and Creamy Corn Chowder
Prepare to indulge in a bowl of pure comfort with this Thick and Creamy Corn Chowder, a hearty and satisfying recipe bursting with rich flavors and wholesome ingredients. This chowder showcases sweet corn kernels—either fresh or frozen—paired with tender russet potatoes, smoky bacon, and a luscious heavy cream base to create an irresistibly smooth and velvety texture. A touch of garlic, sautéed onion, and optional fresh thyme adds layers of savory depth, while an easy partial blending technique ensures the perfect balance of chunkiness and creaminess in every spoonful. Ready in under an hour, this one-pot wonder is perfect for cozy family dinners or chilly evenings. Garnish with crispy bacon, shredded cheddar cheese, and fresh herbs for an elegant and flavorful finish. Whether you're looking for a comforting meal or a crowd-pleasing recipe, this corn chowder is guaranteed to warm both hearts and bellies!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 tbsp Unsalted butter
- 4 Bacon slices, chopped
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 medium Russet potatoes, peeled and diced
- 4 cups Fresh or frozen corn kernels
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tsp Fresh thyme leaves (optional)
- 1 cup Cheddar cheese, shredded (optional)
- 2 tbsp Chopped parsley or chives for garnish (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped bacon and cook until crispy, about 5-7 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 until softened, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
Sprinkle the flour over the onions and garlic. Cook and stir for 1-2 minutes to lightly toast the flour.
Gradually whisk in the chicken broth, ensuring the mixture is smooth and free of lumps. Bring to a simmer.
Add the diced potatoes and fresh or frozen corn kernels to the pot. Simmer until the potatoes are tender, about 15-20 minutes, stirring occasionally.
Using an immersion blender, blend part of the chowder to create a thick and creamy texture. Alternatively, transfer about 2 cups of the mixture to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, salt, pepper, and thyme leaves (if using). Simmer for an additional 5 minutes, allowing the flavors to meld.
Taste and adjust seasoning as necessary. If desired, stir in the shredded cheddar cheese for extra creaminess.
Serve hot, topped with crispy bacon, chopped parsley or chives, and additional shredded cheese, if using.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 950 mg | 20% | |
*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.
