Creamy Corn Chowder
A rich and creamy corn chowder packed with sweet corn, tender potatoes, and crispy bacon. This easy one-pot meal is comforting, hearty, and ready in just 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 strips bacon, cut into ½-inch pieces
1 medium onion, diced
3 ribs celery, diced
2 medium carrots, diced
1 tbsp minced garlic (about 3 cloves)
¼ cup flour
4 cups chicken stock
1 tsp salt
2 large Russet potatoes, peeled and diced
½ tsp ground black pepper
½ tsp Italian seasoning
5 cups corn kernels (fresh, frozen, or canned)
1 cup heavy cream
Instructions
Cook the Bacon: Heat a large pot over medium-high heat. Add bacon and cook for 4–5 minutes, until crispy. Remove to a bowl and set aside, leaving the bacon fat in the pot.
Sauté the Vegetables: Add onion, celery, and carrots to the pot. Cook for 3–4 minutes, until softened. Stir in garlic and cook for 30 seconds more.
Add the Flour: Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
Add Liquids and Potatoes: Gradually stir in the chicken stock, scraping up any browned bits. Add potatoes, salt, black pepper, and Italian seasoning. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, until potatoes are tender.
Add Corn and Cream: Stir in corn and cook for 2 minutes, just until heated through. Add heavy cream and simmer gently for 2–3 minutes.
Finish and Serve: Taste and adjust seasoning if needed. Top with crispy bacon and serve warm.
Notes
For a thicker chowder, mash some of the potatoes or blend a portion of the soup before adding the cream.
Substitute vegetable broth and skip bacon for a vegetarian corn chowder.
Add a sprinkle of smoked paprika or shredded cheddar cheese for extra flavor.
Leftovers can be refrigerated for up to 3 days — reheat gently on low heat to prevent curdling.
Find it online: https://allrecipesmade.com/creamy-corn-chowder/
