Williamsburg Lodge Corn Chowder
Warm, hearty, and bursting with flavor, Williamsburg Lodge Corn Chowder is a comforting classic that’s perfect for any season. This creamy soup blends sweet, tender corn with savory hints of smoky bacon, fragrant garlic, and sautéed onion and celery. Diced russet potatoes add a satisfying heartiness, while a touch of heavy cream delivers luxurious richness. A base of chicken or vegetable broth ensures depth in every spoonful, and optional garnishes like paprika and fresh parsley elevate the presentation. Ideal as a cozy dinner or an impressive starter, this 50-minute chowder recipe is as easy to make as it is to enjoy. Perfect for weeknight meals or special occasions, it’s a surefire way to bring a bit of Williamsburg charm to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 6 slices bacon
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 large russet potatoes, peeled and diced
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the bacon slices and cook until crispy. Remove the bacon, crumble it, and set it aside. Leave about 2 tablespoons of bacon drippings in the pot.
Add the diced onion and celery to the pot. Sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to combine, cooking for another 2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cook for 10-12 minutes, or until the potatoes are tender.
Stir in the corn kernels and heavy cream. Simmer for another 5 minutes, allowing the chowder to thicken.
Season with salt and ground black pepper to taste. Adjust seasoning if necessary.
Serve hot, garnished with crumbled bacon, paprika, and fresh parsley if desired.
Nutrition Facts
Calories |
2906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 8805 mg | 383% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 50.6 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5482 mg | 117% | |
*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.
