Description
This Creamy Corn Chowder is a comforting and hearty soup perfect for chilly days. Featuring crispy beef bacon, tender vegetables, and a rich, creamy base, it combines fresh or frozen corn with diced potatoes for a satisfying bowl of warmth and flavor. The soup is thickened with flour and enriched with heavy cream, seasoned with Italian herbs and a hint of cayenne for subtle heat.
Ingredients
Scale
Meat
- 4 strips beef bacon
Vegetables
- ½ medium onion, chopped small
- 3 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn
- 2 large Russet potatoes, peeled and diced
Dairy & Fats
- 2 tablespoons butter
- 1 cup heavy or whipping cream
Dry & Seasonings
- ¼ cup flour
- 4 cups chicken broth or stock
- ¼ teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Cook the bacon: Chop the beef bacon into bite-sized pieces and cook it in a large pot over medium heat until crispy. Once done, remove it with a slotted spoon and set on a paper towel-lined plate. Leave about two tablespoons of the bacon fat in the pot.
- Sauté the vegetables: Add butter to the bacon drippings in the pot. Add the chopped onion, celery, and carrots and cook for about five minutes until softened and fragrant.
- Add garlic and flour: Stir in the minced garlic and cook for about 30 seconds. Sprinkle the flour over the vegetables and stir constantly for one minute to create a roux that will thicken the chowder.
- Incorporate broth: Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot to deepen the flavor.
- Add cream and main ingredients: Pour in the heavy cream and add the corn, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the cooked bacon. Stir well to combine.
- Simmer the chowder: Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot with the lid slightly ajar. Cook for 15 to 20 minutes until potatoes are tender and the chowder has thickened.
- Season and adjust consistency: Taste and season with salt and black pepper as needed. If the chowder is too thick, add a splash of broth to reach desired consistency.
- Serve: Ladle the chowder into bowls and garnish with the remaining crispy bacon. Optionally, add fresh parsley or chives for a bright finishing touch.
Notes
- Using fresh corn will give a sweeter, fresher flavor, but frozen corn works just as well.
- Adjust the amount of cayenne pepper to control the heat level or omit if preferred.
- For a vegetarian version, substitute vegetable broth and omit bacon or use a plant-based bacon alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stove.
- If the chowder thickens too much after refrigeration, stir in additional broth or cream when reheating.
