Description
A comforting creamy corn chowder with smoky bacon, tender potatoes, and sweet corn, perfect for weeknight dinners and picky eaters.
Ingredients
Units
Scale
Main Ingredients
- 6 oz Bacon, thick cut (Any cut works but thick cut is preferred.)
- 2 tbsp Butter (Use bacon fat if available.)
- 1 medium Onion, chopped (Adds sweetness and depth.)
- 2 cloves Garlic, minced (Enhances flavor.)
- 4 medium Potatoes, diced (Yukon golds are preferred.)
- 2 cups Corn (fresh, frozen, or canned) (Fresh corn is best when in season.)
- 4 cups Chicken or vegetable broth (Use vegetable broth for a vegetarian option.)
- 1 cup Milk (Use a splash of cream or half and half to make it richer.)
- 1 cup Cream or half and half (Optional, for richness.)
- to taste Salt and black pepper (Adjust according to preferences.)
- 1 tsp Smoked paprika (Optional, for a smoky flavor.)
- optional Thyme, green onions, or cheddar for topping (Add as desired.)
Instructions
Preparation
- Crisp the bacon in a big pot until browned. Remove and leave some bacon fat in the pot.
- Sauté the onion until soft, then add garlic and cook for 30 seconds.
Cooking
- Add diced potatoes and pour in broth. Bring to a gentle simmer and cook until potatoes are fork tender.
- Stir in corn, then lower heat and add milk and cream. Avoid boiling hard after adding dairy.
- Mash a small scoop of potatoes against the side of the pot, stir back in, then add bacon.
- Taste and adjust salt and pepper. Let it sit for 10 minutes if possible for flavors to meld.
Notes
For best results, cut potatoes evenly and add dairy after they soften. Leftovers can be stored in an airtight container in the fridge for 3-4 days. Can be frozen, but dairy may change texture; it’s best to add dairy after thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 900
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
