#corn chowder

The Ultimate Comfort Food: Creamy Corn Chowder 🥣🌽 This isn't just soup; it's a hug in a bowl. Sweet corn, creamy potatoes, and crispy bacon in every single spoonful. It’s rich, comforting, and surprisingly simple to whip up on a chilly day.

The secret is using the bacon fat to sauté the veggies, which builds an incredible base of flavor. It’s the kind of meal that everyone will ask you to make again. Perfect with a slice of crusty bread for dipping.

Key Details

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4-6

Difficulty: Easy

Estimated Calories

Per Serving (1/4 of recipe): Approximately 450-550 calories.

Ingredients

6 slices bacon, chopped

1 medium yellow onion, diced

2 celery stalks, diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups low-sodium chicken broth (or vegetable broth for a pescatarian version)

2 large Yukon Gold or Russet potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes

4 cups corn kernels (fresh, frozen, or canned—thawed and drained)

1 cup half-and-half or heavy cream

1 teaspoon fresh thyme leaves (or ¼ tsp dried thyme)

1 bay leaf (optional)

Salt and freshly ground black pepper, to taste

Chopped fresh chives or parsley, for garnish

How to Prepare

1. Cook the Bacon:

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

2. Sauté the Aromatics:

Add the diced onion and celery to the bacon fat. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Add the minced garlic and cook for another minute until fragrant.

3. Create the Roux:

Sprinkle the flour over the vegetable mixture and stir constantly for about 1-2 minutes to cook off the raw flour taste. This will help thicken the chowder.

4. Build the Soup:

Slowly pour in the chicken broth while continuously stirring to prevent any lumps from forming.

Add the diced potatoes, corn, thyme, and the bay leaf (if using). Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

5. Cream it Up:

Remove the bay leaf. Stir in the half-and-half (or heavy cream) and let the chowder heat through for another 3-5 minutes. Do not boil after adding the cream to prevent curdling.

Season generously with salt and pepper to taste.

6. Serve:

Recipe timestamps:

Chicken & Dumplings 2:13

Minestrone 12:35

Cheesy Chicken & Rice 22:25

Corn Chowder 29:03

5-Can Chili 34:32

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