Vermont Corn Chowder
Dive into the heart of New England with this Vermont Corn Chowder, a comforting bowl of creamy goodness perfect for any season. Featuring fresh, sweet corn kernels harvested from six ears, tender Yukon Gold potatoes, and the savory depth of crispy bacon, this chowder is a celebration of simple, wholesome ingredients. A splash of heavy cream and fragrant thyme elevate the dish, while blending part of the soup gives it a velvety texture without losing those delicious chunks of corn and potato. Garnished with bacon crumbles and vibrant chives, this chowder is a hearty, flavor-packed meal that’s ready in under an hour. Whether served as a cozy starter or a satisfying main, Vermont Corn Chowder will quickly become a family favorite.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 2 stalks celery
- 3 cloves garlic
- 4 cups fresh corn kernels (about 6 ears)
- 3 medium Yukon Gold potatoes
- 4 cups chicken broth
- 1.5 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Instructions
In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon drippings in the pot.
Add the butter to the pot along with the reserved bacon drippings. Once the butter is melted, add the diced onion and celery. Sauté over medium heat until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the corn kernels and diced potatoes to the pot. Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend about half of the soup directly in the pot to create a creamy texture while still leaving some chunks. If you don't have an immersion blender, carefully remove half of the soup, blend it in a standing blender, and return it to the pot.
Stir in the heavy cream, thyme, salt, and black pepper. Allow the chowder to heat through for another 5 minutes, without boiling.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with the crispy bacon pieces and freshly chopped chives. Serve warm and enjoy!
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 688 mg | 15% | |
*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.
