Corn Chowder
Corn Chowder is a rich and hearty dish featuring a creamy and flavorful base with crispy bacon, tender potatoes, and corn. It is a comforting and satisfying thick soup that is substantial enough to be a main course on its own!
Servings: 8 people
Calories: 258kcal
Ingredients
- 8 slices thick-cut bacon, diced
- 1 small yellow onion, diced (about ½ cup)
- 1 tablespoon garlic, minced
- ¼ cup (31 g) all-purpose flour
- 2 cups (480 g) chicken broth
- 2 cups (490 g) whole milk
- 1 pound Yukon gold potatoes, peeled, diced
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces) sweet corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- chives or green onion, diced for garnish
- salt, to taste
Instructions
- In a large pot or Dutch oven over medium heat, cook the diced bacon for 8-10 minutes, or until crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon grease in the pot, discarding the rest.
- Add the onions and cook for 3-5 minutes, or until softened. Add garlic. Cook for 1 minute.
- Whisk in flour and continue cooking, stirring constantly for 1 minute. Slowly drizzle in chicken broth and milk. Whisk until no flour lumps remain.
- Add potatoes. Cover and simmer for 15-18 minutes, or until potatoes are fork-tender.
- Add creamed corn, sweet corn, salt, pepper, and crushed red pepper flakes. Stir to combine.
- Carefully transfer ½ of the soup to a blender and blend until smooth. (Be careful, the liquid will be hot.)
- Return the blended soup to the pot. Add half of the cooked bacon. Stir to combine and cook for 3-5 more minutes, or just until heated through.
- Serve hot, garnished with chives or green onions and the remaining bacon.
Video
Nutrition
Serving: 1portion | Calories: 258kcal